How to make homemade peanut butter and cashews with justin sperry and jason sperling

In this edition of The Globe and Mail, we’ll share the secrets to homemade peanut and cashew butter and share how to make your own nut butter.

(The video contains some swearing.)

1.

Make a buttery sauce.

Butter is a versatile ingredient.

If you don’t have a mixer or an electric mixer, you can just use a bowl or saucepan, or you can use a large mixing bowl.

Add some melted butter to the bowl and whisk it all together with a whisk attachment until the butter is creamy.

If the butter has a thick consistency, add it with a fork and whisk until it becomes light and fluffy.

(If the butter isn’t creamy enough, add a little more butter.)

2.

Whisk together the nuts.

Whipping the nuts together in a bowl works too.

Add a bit of peanut butter at a time, whisking well after each addition.

3.

Add cashews.

Combine all the nuts and add them to a small bowl and mix them with a wooden spoon.

Transfer the mixture to a large bowl.

4.

Whirl the mixture into the bowl until it’s thick and creamy.

(Try adding a bit more cashew mixture if you have it.)

5.

Add the peanut butter.

Add an additional tablespoon of peanut and whisk together until it starts to thicken up. 6.

Whistle it through the cheesecloth.

7.

Pour in the cashews and then serve.

If your cashews are not very well-hydrated, you might need to add a bit extra milk to make it less watery. 8. Enjoy!