If I make peanut butter, it should logically be called Pepper Butter, yes?
With that important matter taken care of, here's what you need to know: assuming you own a food processor, this is insanely easy and also delicious. Roasting the peanuts is key to getting fantastic flavor, and I love that you can tweak the amount of salt and honey to get exactly the flavor YOU like best.
15 ounces shelled and skinned raw peanuts
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
Preheat oven to 400°F. Spread peanuts on a rimmed cookie sheet. Roast for 10 minutes. Remove and let cool for about 10 minutes.
Place the peanuts, salt, and honey into the bowl of a food processor. Process for about 5 minutes. The mixture will look dry and rather dough-like for the first few minutes, but keep going. Eventually, like magic, it’ll liquefy. Scrape down sides of the food processor. Place the lid back on and continue to process while slowly drizzling in the oil and process for another minute or so. Taste and adjust salt, honey, or oil if needed. (A little extra oil helps if it’s not quite as smooth as you’d like.) In my first attempt, I added a little more honey and oil.
Place the peanut butter in an airtight container (I used a mason jar) and store in the refrigerator for up to 2 months.
Adapted from here.