Preheat the oven to 160°C (320°F). Spread the raw peanuts on a baking tray.

Roast for 15–18 minutes, until the peanuts are lightly golden. Watch them closely so they don’t turn brown.

Let the peanuts cool until they’re still slightly warm. This helps them blend smoothly without overheating the food processor.

Transfer the peanuts to a food processor. Blend, stopping occasionally to stir and scrape down the sides. The peanuts will first become finely ground, then form a thick paste.

Add the sea salt and honey. Continue blending until the peanuts release their natural oil and the mixture becomes smooth and spreadable.

If the mixture stays too thick, make sure the peanuts are still warm. You can also blend in a little coconut oil or peanut oil, if needed.

Transfer the peanut butter to a jar. Let it cool before serving; it will thicken as it cools.