Butter Pecan Fat Bombs

1.Spread half of the grass fed butter between two pecan halves. Use a tiny bit of sea salt and boom, baby! You have a Butter Pecan Fat Bomb or a pecan and butter sandwich! There are so many ways to go with Butter Pecan Fat Bombs: •Purist – just straight butter, pecans and sea salt •Blue – 1/2 butter, 1/2 blue cheese, a dash of Worcestershire, pecans •Spiced – use your favorite savory or sweet spice blends with the butter, pecans •Sweet- use your favorite liquid sugar sub to sweeten the butter, pecans •Cream Cheese – 1/2 cream cheese, 1/2 butter, spices, pecans •Brie – 1/2 brie, 1/2 butter, pecans Make sure to toast the pecans prior to making the fat bombs. Toasting the pecans really elevates the fat bomb. I keep some kind of toasted or Crispy Nuts in the fridge at all times, for just this sort of emergency ration! When we’re in a hurry, we simply throw them into a 350° oven for 8-10 minutes. Watch so they don’t burn. But when we are thinking straight, we make Crispy Nuts (recipe coming soon) which involves soaking the nuts in sea salt overnight, then dehydrating 6-8 hours at 105° (the nut setting on the dehydrator).