Rinse 500g of peanuts quickly with water, ensuring not to soak them. Drain immediately after rinsing.

Spread the peanuts evenly on a baking tray. Bake in an oven at 180°C (top and bottom heat)for 30 minutes. The oven does not need to be preheated. Stir the peanuts with a spatula every 10 minutes to ensure even roasting.

If you don't have an oven, use a flat-bottomed pan over low heat. Stir continuously while roasting the peanuts until golden to prevent burning. Burnt peanuts can cause bitterness in the final peanut butter.

Once roasted, let the peanuts cool. Gently rub them with your hands to remove their skins, ensuring most of the skins are removed.

Place the peeled peanuts into a blender. Add 40g white sugar, 6g salt, and a suitable amount of peanut oil or cooked oil (around 50ml). The oil helps the blending process and creates a smoother texture. Avoid adding too much oil, as it can make the peanut butter too thin.

Start blending at a low speed. If you prefer chunky peanut butter, stop when the peanuts are coarsely ground. For smooth peanut butter, continue blending until it becomes fine and silky.

Transfer the peanut butter into a clean, airtight container. Store it in the refrigerator to maintain its freshness. After each use, reseal and refrigerate promptly to preserve the flavor.