If smooth peanut butter is preferred, leave out the extra 1/2 cup of peanuts.

1/2 cup roasted, salted peanuts (I used large Virginia peanuts)
2 cups roasted, salted peanuts
3 tbsp light-tasting olive oil
2 tbsp Splenda Granular
1 tbsp erythritol (optional)
1 or 2 tsp molasses or sugar-free pancake syrup

In food processor, process 1/2 cup peanuts very slightly. Set aside. To food processor, add 2 cups peanuts, olive oil, Splenda Granular and molasses or sugar-free pancake syrup. Process well. Transfer the mixture to a blender and blend until the peanut butter has a lovely smooth texture (add a drop of oil if it is not mixing well). Stir in chopped peanuts. Refrigerate in sealed container.

Helpful Hint:  If you have a very powerful food processor, you may not need any oil.