Creamy Salted Almond-Peanut Butter

Steps

1. The blender method means nothing gets heated, so the roasted flavor comes from the dry-roasted peanuts, while the raw almonds add sweetness and body. Make sure the almonds are at room temperature and dry.
2. Add the almonds to a high-powered blender or food processor. Blend for 1 minute, until they look like coarse meal.
3. Add the peanuts and blend for 1 minute more. Scrape down the sides.
4. Keep blending in 1- to 2-minute bursts, scraping down the sides between bursts, until the nut mixture turns from a thick paste to a glossy, loose butter, about 8 to 10 minutes. Rest the motor if it starts to feel hot.
5. With the motor running, drizzle in the canola oil and blend for 30 seconds, until the butter is creamy.
6. Add the salt and blend for 15 seconds to mix it in evenly.
7. Spoon the butter into a clean jar and let it settle for 5 minutes. Serve it with apple slices or celery sticks, or spread it on toast. Store it covered in the fridge for up to 2 weeks, and stir before using.