Extra-Crunchy Salted Double-Peanut Butter

Steps

1. Weigh the dry-roasted peanuts, then set aside one quarter of the dry-roasted peanuts for the crunchy chunks; the remaining three quarters of the dry-roasted peanuts become the smooth base.
2. Coarsely chop the reserved quarter of the dry-roasted peanuts with a knife into small chunks and set them aside.
3. Put the remaining three quarters of the dry-roasted peanuts in a powerful blender or food processor and blend for 1 minute until crumbly.
4. Scrape down the sides, then keep blending in 1-minute bursts, scraping between bursts, for 4 to 6 minutes until the ground dry-roasted peanuts turn into a loose, glossy butter.
5. Add the jarred no-salt-added peanut butter and the salt, and blend 30 seconds more until silky and evenly seasoned.
6. Scrape the blended butter into a bowl and fold in the chopped dry-roasted peanuts by hand so the chunks stay crunchy.
7. Spoon into a clean jar; serve right away or store covered in the fridge for up to 1 month, stirring before use.