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Put the 12 ounces peanuts in a food processor and turn it on.
Gradually over the course of about 1 minute, add the peanut oil through the feed tube.
Blend until the mixture is consistently creamy, adding a little more oil if the mixture is too dry.
Add the salt and honey, if desired, and process for a few seconds more.
If you like crunchy peanut butter, add the ½ cup peanuts and pulse a few times to incorporate them.
Store peanut butter in an airtight container at room temperature or in the refrigerator for up to a few weeks.