Snack: Butter Pecan Fat Bombs

Prep Time: 1 mins

Ingredients

4 pecan halves, toasted
1/2 tablespoon grass fed butter, unsalted
1 pinch sea salt, use the best you can afford

Instructions

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).

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