Preheat oven to 175°C (350°F)

Spread the peanuts in a single layer on a baking sheet. If you have already roasted peanuts, roast them for about ten minutes. For unroasted white peanuts, roast for 20 minutes or more, stirring occasionally, until golden brown.

If you’ve chosen red-skinned peanuts, roast them until the skins easily come off when rubbed between your fingers, and the peanuts underneath are golden. Watch them carefully towards the end to avoid burning.

Remove the peanuts from the oven and leave to cool for a few minutes.

If you've used peanuts with skin, rub them between your hands to remove any skins.

If you have a small food processor, blend one small portion at a time. I divide the 500 g (17.6 oz) in half to make grinding easier. If you have a Thermomix, do it all at once. Blend for a few minutes, pausing occasionally to scrape down the sides of the blender or food processor.

To avoid overheating your blender’s motor, pause as soon as you notice it getting warm, allowing it to cool for a few minutes. Resume blending for a few more minutes until the mixture becomes smooth and fluid on the surface.

You can add one or two tablespoons of peanut oil to help with the blending process. This can make the mixture smoother and help the blender work more efficiently. I don't add any oil because with a bit of patience, the grinding process naturally releases the oil from the peanuts, giving the butter a smooth, velvety texture.

Depending on the power of your food processor, the blending process may take some time. Be patient to achieve the desired consistency, the result will be worth the wait.

The process goes through three phases. When you start mixing, you'll obtain a powder that will begin to agglomerate into a ball. Gradually, the blending will release the oil from the peanuts, resulting in a smooth, flowing paste.

To store your peanut butter, pour it into an airtight jar and keep it either at room temperature or in the refrigerator.