For RAW peanus (if using roasted peanuts, skip to below.)

Cup of Yum
1. Method A- Dry Fry: heat up a wok (or large pan), then dry fry the (shelled) nuts on medium-high heat till fragrant and golden brown.
2. Method B- Deep-fry: place the whole peanuts in a metal sieve. Heat a pot of oil, once the oil is hot enough, CAREFULLY place the nuts in the oil. Medium-sized nuts (skin on) will take about 7 to 8 minutes to fry. Carefully remove from oil and place on kitchen towels to absorb the extra oil.
3. Method C- Roasted in the Oven: pre-heat the oven at 350F/ 177C/ 157C fan for 20 minutes. Once heated, add the (shelled) nuts for 10 minutes, remove carefully, and mix the nuts. Return to oven for 5-10 more minutes, or till fragrant and golden brown.
4. Whichever way you choose to roast your nuts, leave in a single layer to cool. Make sure the nuts have COMPLETELY COOLED before blending. If not, they'll turn into peanut paste!

Start here if using roasted nuts

1. Add ½ Cup of the roasted nuts to a dry blender. (You will need a good one.)
2. Pulse for 5 seconds, then stop. Scrape down the sides and the blades. (If not, the nuts on the blades will release their natural oils and turn into natural peanut butter.) Note: you can use the same method to make almond butter and cashew butter.
3. Pulse again for 5 more seconds, scraping again. Repeat till the nuts are at your desired fineness. Note: After the 2nd round, let the blender rest for 1 minute, or the heat will turn the peanuts in to butter.
4. Once ground into a fine powder, let it completely cool before storing. (See below for storage details.)