Homemade Creamy Peanut Butter

For a richer roasted peanut flavor, slightly re‑roast the already roasted peanuts in a dry skillet set over medium‑low heat until they are nicely golden and fragrant, about 5 minutes.

Turn off the heat and let the nuts cool for 5 to 10 minutes or until they can safely be handled with your bare hands.

Place the peanuts, ghee, peanut oil (if using), vanilla seeds and salt in the bowl of your high‑speed blender or food processor.

Process the nuts on low speed for about 30 seconds to a minute, while pushing down with the tamper to force them into the blades, then slowly increase the speed to 5‑6 and continue processing until the butter starts to become creamy, about 30 seconds to a minute. The use of the plastic tamper will no longer be necessary at this point.

Remove the lid and scrape the sides with a rubber spatula, and then resume processing, progressively increasing the speed all the way up to 10 and let it run for about 60 to 90 seconds, until the peanut butter is really warm and has the consistency of a thin pancake batter.

Add the melted honey and mix it in on high speed until it gets completely incorporated and the peanut butter becomes slightly thicker, about 15 seconds.

Transfer your peanut butter to an airtight jar and store it in the pantry, where it will keep for up to several weeks.