Transfer the roasted peanuts to a food processor.

Turn on the processor and pulse it a few times to break the peanuts down for 1 minute.

Open the lid of the processor and use a spatula to press down the peanuts along the sides of the processor.

Put the lid back on and blend again for another 2 minutes.

Keep using the spatula as needed until the peanuts go from crumbs to a ball to creamy peanut butter.

Turn off the food processor once the peanuts turn creamy, and add 1 tbsp of raw honey.

Sprinkle a pinch of sea salt over the peanut butter and taste to see if more is needed.

Continue blending the mixture for an additional 2 to 4 minutes until combined.

Taste the peanut butter to see if it needs more salt and honey.

Pour the peanut butter into an airtight glass jar or container.

Allow the peanut butter to cool at room temperature and store it in a cool, dark place for up to 2 weeks. Alternatively, you can store the butter in the refrigerator for at least 1 month.