Welcome back to Sunday Scratchups, your source for weekly recipes from scratch around grocery store matchups and sales. Since the Labor Day ads this week are heavy on hot dogs, beer, and chips, but not so great for actual cooking, we’re going to look online for this edition. Props go to Outlander for the suggestion in comments a while back! Over on Amazon, you can as of this writing pick up a 12 pack of 18.25 oz cans of Planters Select almonds, cashews, and pecans for $40.42 shipped with subscribe & save, or just $3.69 per big can for the good nuts. (If you’re on the 20% off tier, that’s $34.04 shipped, or just $2.84 a can.)
Use whatever clean and empty jar you have handy for your own Cashew-Almond Butter — this is not actually Tahitian Vanilla Bean Talenti gelato, although it might be a good excuse to buy and consume some to get ready first (“I just needed the jar!”).
The Planters already contain salt and oil, so you don’t need to add any of that to your Cashew-Almond Butter. Just grab a new can and pick out the pecans so you’re left with only the cashews and almonds for your nut butter. I put my pecans into an open partially eaten can, but you could also reserve for baking (mmm, pecan brownies). I’d guesstimate there are only about 2 oz pecans in the whole can, so you’ll be left with about 16 oz of almonds and cashews. Think about what a 16 oz jar of almond and/or cashew butter would cost you at the grocery store, and you can see it’s a fantastic deal to make your own with the Amazon sale cans of nuts — not to mention, darn tasty, and you have a couple oz of bonus pecans left over!
Easy Homemade Cashew-Almond Butter
16 oz salted almonds and cashews
1/2 tsp honey (optional)
Add nuts and honey to food processor. Blend until your Cashew-Almond butter is at your desired consistency, scraping down the sides as necessary. Refrigerate in tightly covered jar.
- A good food processor really makes a difference — my new-ish Cuisinart made nut butter out of these in about 1/3 of the time my cheapie old one used to take.
So we’re going to go through 12 cans much more quickly now!
Seriously: How easy was that? And, the proportion of cashews to almonds here is just right for a creamy and flavorful Cashew-Almond Butter. Nut butters are also a great alternative if your school or lunch room is peanut free, and this homemade version is more affordable than store-bought.
Homeade Cashew-Almond butter is great on toast, waffles, or, if you’re MashupDad, on a spoon right out of the jar. (Just don’t double dip, and we don’t ask, don’t tell.)
Easy Print Version
- 16 oz salted almonds and cashews
- ½ tsp honey (optional)
- Add nuts and honey to food processor.
- Blend until your Cashew-Almond butter is at your desired consistency, scraping down the sides as necessary.
- Refrigerate in tightly covered jar.