Ingredients:

  • 16 oz raw or dry roasted peanuts
  • 0.5 tsp sea salt
  • 1.5 tsp peanut oil
  • 2 tbsp honey (optional for Honey-Roasted variation)
  • 0.5 tsp cinnamon (optional for Honey-Roasted variation)
  • 0.25 cup unsweetened cocoa powder (optional for Chocolate variation)
  • 2 tbsp powdered sugar (optional for Chocolate variation)

Instructions:

  1. Roast for Depth: Spread raw peanuts on a baking sheet and roast at 350°F (175°C) for 10 minutes until light golden brown.
  2. The Crumb Stage: Place warm peanuts in a high-speed food processor and pulse 10–15 times until they resemble dry, sandy gravel.
  3. The Ball Stage: Continue processing on high until the mixture clumps together into a thick, heavy dough-like ball.
  4. The Liquification Stage: Keep processing for 3 to 5 minutes. The friction will release natural oils, turning the ball into a glossy, pourable liquid.
  5. Flavor Integration: Add sea salt and optional oil or sweeteners. Process for 30 seconds to fully emulsify. For crunchy texture, stir in crushed peanuts now.
  6. Cooling: Pour into a glass jar. Allow to reach room temperature to thicken before sealing.