I have a vintage glass peanut butter jar I've taken a liking to. It's small by today's standards, capable of holding a little over a cup. I know this because cup measurements are embossed on its side. It's fitted with a cobalt blue and white Skippy lid. My best guess is it's from the sixties. It's interesting to think about how food was packaged and distributed in the past. I'm fascinated by pint size milk bottles, hour glass Coke bottles, and canning jars. We live in a plastic world today; plastic food containers, plastic jars, and plastic water bottles. Unfortunately, much of it is thrown away. It's bad for our environment and bad for our health. Glass is smart. It's clean and reusable. I make a habit of storing food in glass containers and mason jars, and you'll never find me without my glass water bottle. This petite Skippy jar is a welcome addition.
The irony of this situation is that my Skippy jar is filled with macadamia-cashew nut butter. Peanut butter will always be my first love. That is, peanut butter without the addition of hydrogenated oils and sugar, but that goes without saying. Lately, I've been cheating on peanut butter with all kinds of nut butters. It started with almond butter, then cashew butter, both of which I purchased at a hefty price. Then I gave some thought to making my own and guess what? The process is really simple. Any nut can morph into nut butter. Depending on its oil content, it can be processed as is, or additional oil can be added to help it along. The nuts break down and turn into butter in just a few minutes in your food processor. As soon as I tasted this latest combination, I knew I had to share it with you.
Macadamia-cashew nut butter is a highbrow, luxurious kind of nut butter. I'm going to describe it as decadent as far as these things go. The macadamia nuts work so well because of their high oil content, lending a smooth and creamy consistency, while the cashews add a pleasantly sweet flavor. You could play around and add in a sweetener or salt if you like, but my preference is neither. I like it just as is. Comparing this nut butter to peanut butter is like comparing apples to oranges. Peanut butter is thick, rich, and salty. Macadamia-cashew butter is light, smooth, and mild. It tastes indulgent. Spread it onto toast, crackers, or rice cakes. Dip pretzels and apple slices into it. Use it in smoothies or desserts. Or do what I do and eat it right off the spoon. Sorry Skippy. I will always love you for your American nostalgia and your vintage jars. I hope you'll forgive me for this.
~Macadamia-Cashew Nut Butter Recipe~
1 cup raw, unsalted macadamia nuts
1 cup raw, unsalted cashew nuts
Add macadamia and cashew nuts to your food processor. Process for five minutes. After the first minute or so, it will have a sandy texture. As the oils release from the nuts, it will transform into nut butter. Scrape down the sides of your food processor along the way if necessary. Store in jar or air tight container in refrigerator. Makes just over 1 cup.