Process the nuts on low speed for about 30 seconds to a minute, while pushing down with the tamper to force them into the blades, then slowly increase the speed to 5-6 and continue processing until the butter starts to become creamy, about 30 seconds to a minute. The use of the plastic tamper will no longer be necessary at this point.
Remove the lid and scrape the sides with a rubber spatula, and then resume processing, progressively increasing the speed all the way up to 10 and let her rip for about 60 to 90 seconds, until the peanut butter is really warm and has the consistency of a thin pancake batter.
Add the melted honey and mix it in on high speed until it gets completely incorporated and the peanut butter becomes slightly thicker, about 15 seconds.
Transfer your peanut butter to an airtight jar and store it in the pantry, where it will keep for up to several weeks.
Note that your peanut butter will get slightly firmer as it cools down.