Preheat oven to 350 degrees. Place the peanuts (yep, we are double roasting the peanuts) on a rimmed baking sheet (affiliate link) and roast for about 15-20 minutes, keep an eye on them, you don’t want the peanuts to burn. You should be able to smell them getting nutty and toasty, that’s how you know they are ready.

Remove from the oven and cool for about 10 minutes.

Coax the peanuts into the food processor (affiliate link) bowl (fitted with the s-blade) and add the kosher salt (affiliate link). Whiz for about a minute, then add the honey. Continue to whiz in the processor to your desired consistency (keep the faith, it may look like it’s not going to turn into a lovely puree, but it will give it a lil time). 

– Try not to add additional oil, the whizzing round should bring out the natural oils in the nuts, but if you are tempted, just use a teaspoon or so. 

– If you like chunky peanut butter, reserve a few of the roasted peanuts and chop to desired size then add to the smooth finished peanut butter.

Store in an airtight 2-cup glass jar in the refrigerator.