Be sure and refrigerate it pretty soon. That way, as you undoubtedly know, it won't ever separate.

1 bag Trader Joe 50% less salt roasted peanuts (unsure of amt - 12 oz to 1 lb)
2-3 tbsp canola oil
3-4 tbsp dark molasses
2-3 tbsp honey

add all into a food processor with the chopper blade - blend, scrape down, blend, scrape down, etc until the appropriate smoothness (or on our case, chunkiness). With less oil, it is stiffer and doesn't separate - we store ours in our food cupboard; in the fridge it gets too crumbly.

any of the above can be increased or decreased for desired sweetness, smoothness or spreadability.

caned peanuts. blender for about 3 or 4 minutes. Stirred in a T spoon and a half of canola oil and a small amount of brown sugar.
The 2 closest Trader Joes are 100 miles away.

and richness.

Come to think of it, I have at times. Thanks for the recipe.

and give them a salt water bath, roast them on 325 convection until the right color. Then I run them through the food processor with a tad more salt and rice bran oil. I never have to refrigerate because I live with the peanut buddha and it only lasts a few days at the most.

we've been going through large amounts of peanut butter lately since my older girls can take peanuts to their schools (it's more relaxed in high school with the nut rules) and my oldest loves the natural stuff that is very pricey and I don't always buy it for her because of that. I have the proper blender to do this (good ol'vitamix) but I'm not sure if it will be worth it depending on how cheap I can find some peanuts...we'll see! I'll check it out on my next trip for groceries.

But I plan to grow the giant, heirloom African kind this spring. The plants are beautiful too.