Part of The Kids Cook Monday series. Makes about 1-½ cups.
Diet Gluten Free, Vegan, Vegetarian
Keyword honey, peanuts
Prep Time 5minutes
Total Time 5minutes
Author Andrea Meyers
baking sheet (optional)
2cupsroasted unsalted peanutsshelled
3 to 4tablespoonspeanut oil
In the bowl of the food processor, add the shelled peanuts, peanut oil, honey, and sea salt. Process until the mixture is smooth and creamy, about 2 to 3 minutes. If the mixture is slightly dry, add another tablespoon of peanut oil. Store in a covered container in the refrigerator for up to 2 weeks.
If using raw peanuts, you may roast them on a baking sheet in a 350° F/175° C oven for 20 to 25 minutes. Stir two times while roasting and allow to cool completely before making the peanut butter.For chunky peanut butter, chop ¼ cup of the nuts and set aside. Process the rest until smooth and creamy, then add the chopped nuts and process until mixed in, about 15 seconds.