Homemade Peanut Butter

I had no idea that it is this easy to have homemade peanut butter. We literally go through two 28 oz. jars a week in this house because we're all terrible about snacking at them with a spoon. Averie of Averie Cooks supplied this little gem along with an amusing dialogue.

Ingredients
16 ounces honey roasted peanuts

Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.

The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big "dough ball", and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 more minute, making sure the peanut butter is as smooth as desired.

If it wasn't for taking pictures, in my food processor, it takes about 4 minutes and I did not need to scrape down the sides; there was very little splatter.

I store my peanut butter in an airtight container or jar in the refrigerator, where it keeps for many weeks. I prefer thicker peanut butter and the refrigerator helps it to stay thicker. You can store the peanut butter at room temperature where it will keep for at least a week. As with any food that has no preservatives, use common sense in terms of storage duration but in my experience, it will last for at least a month in the refrigerator, if not devoured much sooner.

Substitutions and Flavoring Suggestions

*Substitute dry roasted, salted, or unsalted peanuts, mixed nuts, seasoned, or spicy nuts; I do not suggest raw nuts because they don't have enough flavor depth for me but theoretically they will "work", just a matter of taste preference.
*Salt, to taste (I added none)
*Seasonings or flavorings to try and add in the final moments of processing and process until incorporated: cinnamon, pumpkin pie spice, nutmeg, cardamom, brown sugar, vanilla extract, coffee extract, specialty oils and extracts from LorAnn, a pinch of cayenne or chili powder or savory spices, cocoa powder, chocolate/white chocolate/butterscotch/peanut butter chips and just pulse to incorporate; a handful of peanuts just pulsed to incorporate at the very end of processing to create a chunky-textured peanut butter. Add egg-less cookie dough chunks, dried fruits like raisins or dates; a splash of Baileys Irish Cream, Kahlua, Frangelico, Chambord, Godiva Liqueur; have fun with it.