Ingredients
3 tablespoons peanut butter (I use smooth)
1 cup roasted cashews (I use salted)
14 cup honey
2 tablespoons sugar
1 ounce bittersweet chocolate
Method
Sources
📖
Recipe1M+
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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combine the peanuts and cashews in a ziplock bag, whack them with a rolling pin or a pestle (to coarsely'chop' them). combine honey and sugar in a saucepan, and using low heat, heat until mixture starts to boil. turn off heat, add chocolate and stir until melted. add peanut butter, stir until the mixture is smooth. add the chopped nuts, stir to coat them with the sticky mixture. drop the nut mixture by teaspoonfuls onto mini paper cups or parchment paper (work quickly before the glaze sets or you can heat it up on the stovetop to make it more manageable). chill until set.