Acquire raw in-shell peanuts. I shop at Hampton Farms and get the 25 lb box.
Measure out 4 cups.
Roast the peanuts (Preheat oven to 350 degrees F. Bake for 20-25 minutes)
Wait for the peanuts to cool and then shell them. This should produce about 2 cups of roasted peanuts.
Put peanuts in a food processor, like a Ninja 16-oz. If the processor is too big, it might take longer.
Measure out 6 tablespoons of maple syrup and pour into the food processor.
Measure out 1/4 teaspoon of salt and pour into food processor.
Blend. At first, the peanuts will be reduced to a dusty constituency. Some oil will be released. This will promote clumping of the peanuts.
Peanut butter, though, is an emulsion between oil and water (similar to mayonnaise). With roasted peanuts, there is not enough water left to form the emulsion. When the peanuts start to clump, begin to add water. For this particular recipe, about 3-6 tablespoons should suffice.
You can add water, but you cannot subtract it and the amount of peanut oil will be finite. So, best to sneak up on the texture you want by adding water and sampling rather than adding 5 tablespoons and realizing that your emulsion is too watery.
On the other hand, as the mixture begins to emulsify, the load on the motor will go up. I’ve stalled my motor and had the thermal protection trip. This is not a good thing for long term life of the motor.