If using raw peanuts, preheat the oven to 175°C (350°F). Spread peanuts in a single layer on a baking sheet. Roast for 10-15 minutes, stirring halfway, until fragrant and lightly golden. Let cool completely. (This step brings out the best flavor!)

Place the roasted (and cooled) peanuts in the bowl of a sturdy medium or large food processor.

Begin processing. At first, the peanuts will turn into coarse crumbs.

Continue processing. The crumbs will then clump together into a paste.

Keep processing! The paste will eventually become a thick, sticky ball, then suddenly, the natural oils will release, and it will magically transform into a smooth, creamy, and pourable butter.

As you process, you'll need to stop the food processor every 30 seconds to 1 minute to scrape down the sides of the bowl with a spatula. This ensures all the peanuts are evenly processed.

If your food processor's motor seems to be working hard or getting hot, give it a short break (30 seconds to 1 minute) to prevent overheating. This entire process can take anywhere from 3 to 8 minutes, depending on your food processor's power.

Once the peanut butter has reached your desired smooth consistency, you can add any optional ingredients like salt, honey, maple syrup, or sugar.

Process for another 15-30 seconds to fully incorporate the seasonings.

If your peanut butter is exceptionally thick and not moving, you can add 1-2 teaspoons of neutral oil, but try to avoid it as the peanuts usually release enough of their own.