3 cups salted Spanish peanuts, skins on
4 tablespoons honey
5 tablespoons brown sugar
4 teaspoons kosher salt
1 cup sweet cream butter
1/3 cup peanut oil
Preheat oven to 375 degrees Fahrenheit.
Place peanuts on a rimmed baking sheet and place on the center rack of the oven. Roast the peanuts for 10 minutes. Open the oven door and check for color: peanuts should be golden brown when done. If peanuts require more time, rotate the pan and cook for another 5-7 minutes. (If they look like espresso beans, start over.)
Remove from the oven, cool to room temperature.
Place peanuts in a food processor with a steel chopping blade and process on low until finely ground, about 30 seconds. Don’t over-blend. Dump ground nuts into the bowl of a stand mixer fitted with a paddle. Add honey, brown sugar and salt. Blend on low until thickened and well mixed, about 1 minute.
Add peanut oil and butter into the food processor, blend on low until completely emulsified, about 11 seconds.
Scrape oil and butter into peanut mixture. Mix on low until smooth and creamy.