Measure 5 cups dry-roasted peanuts (salted or honey-roasted) and place them in a large high-powered food processor. Secure the lid.

Turn the food processor on and process the peanuts, pausing every 30–60 seconds to stop and scrape down the sides with a rubber spatula so the peanuts process evenly.

Continue processing for about 5–7 minutes total. The peanuts will progress from crumbs to a dough-like mass, to chunky with creamy parts, and finally to smooth, creamy peanut butter. Stop when you reach your desired texture.

Turn off and unplug the food processor, remove the lid, and scrape the peanut butter into an airtight container using a spatula.

Refrigerate the peanut butter until it firms and thickens slightly (about 1–2 hours) before serving.