Step 1

Process 1½ cups peanuts and salt in food processor until smooth, about 4 minutes (mixture will initially form clumps but will eventually thin out), scraping down sides and bottom of bowl as needed. Add remaining ½ cup peanuts and pulse until broken into ¼-inch pieces, 6 to 8 pulses.

Step 2

Transfer to 1-cup jar and let cool completely, about 20 minutes. Serve. (Peanut butter can be stored at room temperature for up to 2 months. Stir to incorporate any oil that has separated before serving.)