4 and 1/2ouncesunsalted dry roasted peanutsapproximately 1 cup + 2 Tablepoons, divided*
5ouncesraw cashewsapproximately 1 and 1/4 cups, divided*
1/2teaspoonsea salt or other flaky salt
Place 4 ounces of the peanuts (approximately 1 cup), 4 ounces of the cashews (approximately 1 cup), and the honey in a food processor. Process until the nuts go from coarse, to fine, to crumbly, to a ball. Stop and scrape down the sides between stages as necessary. Continue to process until the nut butter reaches the consistency you like.
Taste the nut butter and add 1/4 teaspoon of salt. Blend and taste again. Add another 1/4 teaspoon of salt, if you find it necessary. Blend again, taste a second time, and add more salt if needed.
Finely chop the remaining 1/2 ounce (approximately 2 Tablespoons) of peanuts and 1 ounce (approximately 1/4 cup) of cashews. Stir into smooth nut butter, reserving some for sprinkling on top for presentation, if desired. Store in a covered container at room temperature.
*You may use roasted nuts. You may also use salted, in which case, do not add extra sea salt until you have tasted the nut butter.