Peanut Butter 4 cups (650 g) salted, dry-roasted peanuts 1 tablespoon plus 1 teaspoon safflower or other mild-flavored. vegetable oil Makes 1 cup (250 g) This family favorite can really eat up your budget. Surprisingly, making your own peanut butter in bulk is cheaper, not to mention healthier. For smooth style: Using a food processor or blender, and working in batches, process the peanuts and the oil until the desired consistency is reached. Stop and scrape down the sides of the bowl as needed. For chunky style: Using a food processor or blender, roughly chop about one-third of the peanuts; set aside. Working in batches, process the remaining peanuts with the oil until the desired consistency is reached. Scrape down the sides of the container as needed. Stir in the chopped peanuts. To store: Scrape the peanut butter into a clean container with an airtight lid. Store in the refrigerator for up to 1 month but no longer —without preservatives, the oil can turn rancid.