{"id":4805,"date":"2013-12-06T14:55:38","date_gmt":"2013-12-06T21:55:38","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=4805"},"modified":"2017-03-22T16:52:57","modified_gmt":"2017-03-22T23:52:57","slug":"white-chocolate-candy-cane-cashew-butter","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/white-chocolate-candy-cane-cashew-butter\/","title":{"rendered":"White Chocolate Candy Cane Cashew Butter"},"content":{"rendered":"

While this nut butter isn't in my Nut Butters cookbook<\/a>, you should definitely check out the book if you haven't already! It has twenty creative nut butter recipes, PLUS twenty ways to use them (more than just as a dip!). Perhaps I'll include this recipe in the next edition!<\/em><\/p>\n

\"White<\/p>\n

It is COLD COLD COLD here in Bozeman! Today the high is -5F. NEGATIVE FIVE DEGREES. That does not sound like a \"high\" temperature to me! Yesterday when I woke up it was -22F. COLD. Cold cold cold. Luckily, we have a fireplace and a tea kettle to keep me company! It's been pretty chilly all week, so we actually moved our bed out into the living room to be in front of the fire - really more for an adventure than for actual need of warmth. It was SO fun to sleep out by the fire for a few nights! Also, now we know we could survive living in a studio!<\/p>\n

\"White<\/p>\n

In the spirit of all things cold and holiday-ish, I bring you candy cane cashew butter! I was inspired to make this after having my oreo cookie butter<\/a> go CRAZY on tumblr and pinterest last month. Some sort of candy-cane dip seemed appropriate, and WHY NOT MAKE MORE NUT BUTTER!? I didn't think I'd be making more and more, but once you get on a roll it's hard to stop!<\/p>\n

\"White<\/p>\n

This is essentially a cashew butter, with crushed candy canes added! Last time I used crushed candy canes in a recipe I heard that people had a hard time finding pre-crushed, so I used full candy canes this time to see how to handle them. The solution? A food processor. Pretty much my solution to everything, ever. I started with the candy canes, and processed until they were in little chunks. It won't be homogeneous - you'll have some bigger chunks and some powder: it's ok!<\/p>\n

\"White<\/p>\n

After processing the candy canes, I set them aside and made a straight cashew butter. If you've read my cookbook<\/a> you know that one of the most helpful tips for making nut butters is to blend the nut ALONE until it's completely butterized (is that a word? I don't think so) before adding any flavors. Once I had a smooth and creamy cashew butter, I added the white chocolate chips. I mainly did this for texture: if you only add candy canes, the mixture becomes a bit to thick and isn't much of a spread anymore. I've learned that by adding some chocolate chips, of any flavor, you can smooth out a nut butter that would otherwise seize up and be too thick.<\/p>\n

\"White<\/p>\n

After adding the white chocolate chips, I finally added in the candy canes. I processed just enough to get them all mixed in and smooth - then you're done! I made dark chocolate cookies<\/a> to use as dip sticks (dunkaroos, anyone?). You could also treat this as frosting! Or just eat it on a spoon. With hot chocolate. Or on top of ice cream. I tell you, the possibilities are endless!<\/p>\n

\"White<\/p>\nPrint<\/a><\/span>

\n