The Kitchn
2 cups (16 ounces) raw, shelled peanuts
1-2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
1-2 tablespoons honey or other sweetener (optional, for sweeter peanut butter)
can add 1/2t salt (but I forgot)
1/4c flax
Optional Add-Ins: 1-2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, handful of chocolate chips, a few spoonfuls of nutella
I roasted the peanuts (but you don't have to) on the stove top on high with oil for 3-5 minutes. Between 1 1/2 minutes scrape the side of the processor.
Then poor the peanuts, oil, honey in the food processor. I processed for 5 min, so it would be super creamy. Watch out the blade gets really hot.
Tadahhh you have peanut butter. The peanut butter can be used immediately and will keep for several weeks in the fridge.
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