Peanut butter is amazing. But, when I started looking at the labels, I realized regular peanut butter is pretty much all sugar. And, natural peanut butter is better, but it's so annoying to have to remix it every time because the oil separates.
I wanted something in between, smooth but still chunky. And, a little salty but still sweet. Without it separating, of course.
I think that comes down to how much oil goes in, and how long the peanuts roast. I figured less oil means there's less to separate, and the right roast time keeps the peanuts from drying out and needing more oil to loosen back up.
At first, I knew I didn't want to add any sugar, that was the whole point of making homemade peanut butter, but after a few rounds of this I found a little honey gives it the touch it needed. You can't really taste it, but it adds a little more range to the flavor.
PS. You can make this into a creamy peanut butter by not taking out the chunks and letting the food processor run a minute longer.