Basically, all peanut butter is made by a similar process. First raw, shelled peanuts are roasted and cooled, then, the skins are removed. Some manufacturers split the kernels and remove the heart of the peanut as well. The hearts can be saved to make peanut oil and the skins can be sold for animal feed. The blanched peanut kernels are electronically sorted or hand picked one last time to be sure only good, wholesome kernels are used in peanut butter.
Peanuts usually go through two grinding stages to produce a smooth, even-textured butter.
Once the emulsifiers are added and mixed, the butter is cooled rapidly to 120 degrees F or below. This crystallizes the emulsifiers, trapping the peanut oil released by the grinding. To make chunky peanut butter, peanut granules are added to the creamy peanut butter. The peanut butter is then packed into containers for sale at stores.