California Laurel: DIY Peanut Butter

Do you love peanut butter? I know, what kind of question is that? But there are, actually, believe it or not, some people who don't like it. And there are, of course people who are allergic, but they can't help that. I come from a family where peanut butter is worshiped for the creamy, flavor-boosting, majestic spread that it is. I could eat it every day, by the spoonful. I love it in smoothies, on toast, with apples, in my desserts, you name it, I want it. My husband isn't crazy about it, so, of course, we stare at him, wondering if this insanity is contagious.
My kids also love it. If I leave the peanut butter out on the counter they make themselves peanut butter 'spoons'. AKA dip the biggest spoon you can find in the jar and eat until you put yourself into a blissfully deep sleep where visions of Mr. Peanut dance in your head. (Hopefully he will be wearing more than a top hat and monocle).
I honestly have never thought of making peanut butter myself. I don't know why. I think of everything else, wondering how much better it would taste when made at home. I just always thought it might mess something up. It won't be smooth and creamy, it will taste bland, or oily like the natural one from the grocery store. Then, I saw something about making it. Honestly, I can't even remember where, now, but it stuck in my head. I couldn't get it out. That and Mr. Peanut. Seriously, at the least somebody could get that guy some pants.
A few weeks later, I decided to try it. I bought some peanuts, whizzed them in the food processor, added salt, sugar, and oil. It was pretty good. Next time, a few changes, and this last time a few more. I added honey instead of sugar, because the sugar left a grainy texture. I processed them longer so they would be creamier. All said and done, if you have five minutes you can make yourself some peanut butter. With only four ingredients, not fifteen that you can't pronounce. Interested?