Place roasted peanuts in a food processor. Turn the food processor on and let it run on high for about 5 minutes, scraping down the sides with a spatula as necessary. The peanuts will start to crumble, then form into a dry ball and eventually start to look like spreadable peanut butter.
Once the consistency is creamy and there are no more crumbs, you can add the honey and salt. Turn the food processor on again and blend for 20-30 seconds to incorporate. Yields about 1 1/2 cups peanut butter.
Transfer to a glass jar, and store in the fridge or in the pantry.
Storage: Store the homemade peanut butter in the pantry for up to on month. Or store it in the refrigerator for up to six months. We prefer warm peanut butter and store it in the pantry, but we go through it quickly.
Nutritional Data: The information below is an automated estimate for 1/8 of the peanut butter recipe. It could vary based on the exact type of peanuts used.
Photo Credit: Erin Jensen
Calories: 216kcal | Carbohydrates: 8g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Sodium: 153mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Calcium: 39mg | Iron: 1mg