Creamy Peanut Butter

Preparation

• Natural Peanut Butter

  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • Spread the peanuts out on a baking sheet. Bake for 8 to 10 minutes or until the peanuts are oily and lightly roasted, stirring halfway through cooking.
  • As soon as the peanuts are out of the oven, immediately transfer to the bowl of a food processor. Blend on low speed, if possible, for 5 minutes, scraping down the sides of the food processor as needed. Do not worry if the peanuts do not transform into a smooth purée at this point. Do not add oil. Never add water.
  • Increase the speed of the food processor, if possible, and purée the peanuts until creamy and as smooth as possible, about 5 to 7 minutes (see note). Scrape down the sides of the food processor as needed.

• Sweet Peanut Butter (optional)

  • With the machine running, drizzle in the oil and honey (see note). Add the salt. Mix well. Adjust the seasoning.
  • Transfer the peanut butter into an airtight container. Let cool. The peanut butter will keep for 1 month in the refrigerator.