2 1/2 (450 g) cups raw, shelled, and unsalted peanuts
1 tsp. salt
1/4 cup grapeseed oil
Place peanuts on a shallow baking sheet lined with foil. Roast peanuts at 300°F for twenty minutes, shaking pan ever halfway through. Watch carefully, as oven temperatures may vary, and your peanuts may char.
Allow peanuts to cool slightly (15 minutes)
Transfer peanuts to a food processor. Pulse five or six times, until peanuts are coarsely chopped. Scoop out roughly 1/2 cup peanuts (watch the blade!) and set aside.
Add 1/2 teaspoon kosher salt into the food processor. Replace lid and blend on regular speed. After 60 seconds, when you notice the peanuts resembling grains of sand (feel free to stop to examine), begin to slowly drizzle grapeseed oil in the opening. Blend for another 60-90 seconds.
When peanut butter is creamy (to your liking), remove from the base. Fold in chopped peanuts set aside earlier.
Store in an airtight jar in the refrigerator- unlike many store bought brands, since your homemade peanut butter has no preservatives it should not be kept out in your pantry. The peanut butter will keep at maximum freshness for a week, but is safe to be consumed for another week afterwards as well.
Makes about 15 oz, or 420 g crunchy peanut butter- equivalent to one regular-sized store bought jar.