Instructions

• Measure 16 ounces roasted unsalted peanuts (not dry-roasted) and let them come to room temperature if chilled.
• Place the peanuts in a food processor fitted with the standard blade. Pulse several times to break the peanuts up, then run the processor continuously for about 3–5 minutes, stopping occasionally to scrape down the bowl with a spatula. Continue until the peanuts reach a smooth, creamy consistency.
• Add salt: start with 1/4 teaspoon, process for 30–60 seconds to incorporate, then taste. If desired, add up to a total of 1/2 teaspoon and process again until evenly mixed.
• Transfer the peanut butter to a 16-ounce jar, seal with a lid, and refrigerate immediately.