Add the entire container of dry roasted peanuts into the bowl of a food processor or blender. I use the food processor because it works much faster. Puree the peanuts for at least 4-6 minutes. As you puree the peanuts, they should become naturally creamy.

Add a dash of salt, more if you like and your choice of oil.

Blend until all of the ingredients are mixed together and the peanut butter is at the consistency that you desire.

Add to whichever container you want, I use two 8 oz canning jars. Refrigerate after your peanut butter is placed into a container of your desire. Peanut butter can last up to two months in the refrigerator.

** Extra oil is not needed, just a recommendation. I never add oil to my peanut butter. Peanuts will naturally produce peanut oil. Like all organic peanut butter spreads, a little oil separation is normal. Just stil and set back into the refrigerator. If you are using Spanish nuts, no oil is needed at all since they have a higher oil content than regular peanuts.

Want to jazz it up a bit? Try using honey-roasted peanuts for a little extra sweetness. You can also use the dry-roasted peanuts and add a little bit of honey to your liking. Refrigerate and enjoy this lovely, organic, gluten-free, all natural peanut butter!