Un-shell the peanuts. Dear god, I hope you knew you had to do it. I mean, you need your fibers alright, but don’t just eat wood for the fun of it, ok?
Here you’ve got a choice and you might want to roast the peanuts. Put them on a baking tray, and pop it in a pre-heated oven at about 180° for 15 minutes. You can salt them or sugar them if you want, or you can add salt / sugar later in the recipe: it depends on the taste you want to get and the healthiness of the end product.
Anyway, put the peanuts in your food processor. Basically you need something relatively heavy-duty, with blades. If your blender fits that description, then try. Add in the oil. Blend. Process. Whatever. You get to pick the amount of oil too, the point is that if your processor isn’t really that great, it’ll have a harder time tuning the peanuts into paste, but oil helps. The more you add, the easier it gets.
That’s actually all there is to it, it’s pretty damn logical. You’ll have to use a spatula and make sure the blades do not turn for nothing from time to time and, depending on how long you blend, the texture of the peanut butter will change. You can blend until it’s all very smooth and add a handful of peanuts to get a slightly crunchy finish, or just stop blending when you feel the texture is right. It’s all up to you.
Pour into whatever you want as long as it closes, and keep in the fridge. You can keep it for quite a while (2-3 weeks at least) and you can use peanut butter with pretty much anything. Enjoy!
Best served with:
Something to spread it on I suppose. Peanut butter is also used in savory dishes as an ingredient for sauces, which is really nice.