Prepare Peanuts: If using raw peanuts, roast on a baking sheet at 350°F (175°C) for 10-12 minutes until fragrant. Let cool slightly. If using pre-roasted peanuts, it is highly recommended to warm them in the oven for 5 minutes to enhance flavor and help release their oils.

First Blend (Crumb Stage): Place the warm peanuts and salt into the bowl of a food processor or a high-speed blender. Blend on high for about 1 minute until the peanuts break down into a coarse, sandy crumb texture.

Second Stage (Pasty Ball): Continue blending for another 1-2 minutes. The mixture will start to clump and form a thick, stiff paste, eventually seizing into a single, tight ball that may bang around the bowl. Do not stop; this is a normal stage.

Breakthrough (Creamy Release): Keep the machine running. The heat and friction will cause the ball to break down. You may need to stop the machine once or twice to scrape down the sides with a spatula. The paste will suddenly loosen, become glossy, and transform into a thick but creamy peanut butter.

Final Blend (Silky Smooth): For an extra-smooth and drippy texture, continue blending for another 2-3 minutes until it reaches your desired consistency. Taste and add more salt if needed. This is also the time to blend in any optional sweeteners or oils.

Store: Transfer the peanut butter to an airtight jar. It can be stored in the refrigerator for several weeks.