Step 1

Preheat your oven to 350 °F (176°C). Spread the peanuts out on a baking tray and roast for 20 minutes.

Step 2

Remove from the oven and allow to cool enough to handle. Don't put them in your food processor while hot as the plastic could melt. They do blend better if they are still warm though.

Step 3

Add just the peanuts to a food processor and blend until a smooth, creamy nut butter forms. It will take a while. First, it will turn crumby, then thick and grainy. Keep going and it will eventually become melty, runny, and drippy. It usually takes 10 to 15 minutes in my food processor. Patience is key. If your food processor gets too warm turn it off and give it a break before continuing.

Step 4

Once you have reached the melty, glossy, runny stage you can add the sugar, molasses, ginger, cinnamon, and salt. Process again until well combined. Taste and add more ginger, cinnamon, or sugar if you want stronger flavors. Give it a quick few pulses again to combine.

Step 5

Spoon the gingerbread peanut butter into clean jars.