Recipe – Buttered Pecans | FatProJoe – CustomizingKeto.com
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Hi, you’re back with me, this time,
in the kitchen. And any of you who
follow me on Instagram will know that I
don’t have a kitchen. So we’re actually at
Andy’s house and we’re using his kitchen
today. And I’m going to be showing you
guys one of the snacks that I rely on
when I’m on the road, and generally.
I use it all the time because they just
taste so good. You may have seen me post
about them. A lot of people struggle with
high-fat snacks and keeping the protein
levels down for people who need to keep
the protein down slightly in an adaption
phase and [inaudible]. So today we’re
going to be making my toasted buttered
pecans, very simple, takes two minutes
to do. All you need is some pecan nuts,
some butter. As you can see, we’re very
posh around this house because we’re not
just straight out of the packet, a bit
of old England. And this is optional,
pink Himalayan salt. Sometimes
I salt them, sometimes I don’t.
And again, personal taste. You can
also use coconut oil instead of butter,
but trust me, butter
tastes so much better.
Firstly, you’ve got the pan on the heat,
get it preheated. And we’re going to start
with some butter, be very accurate using
scales and not eyeballing it or using a
tablespoon. So that’s
15 grams. We’re going
to put 15 grams in. That’ll weight itself
about right because we’ve got 100 grams of
nuts, so just a shed under four ounces for
all of my American friends. So the butter
goes in first. And just cover the pan and
let it simmer down. Get the pecans
at the ready. As you can see,
I don’t know where any of Andy’s
utensils are, so we don’t have scissors.
We’re using teeth and being
a bit primal, ripping things over.
And the scissors are right in the
background, so I look an absolute
moron. Oh, well. You get the picture.
So it’s actually, the pan is being left on
medium heat. I don’t like cooking anything
too hot, especially when
we’re going to put the
nuts in there because they…the fats in
there are a mixture of monounsaturated,
there’s a little bit of poly in there
as well. They aren’t going to be the most
stable, so we don’t want to cause any
damage to the fats. So in they go. Got the
classic pink, which is a recurring theme.
So these only literally take about
a minute, a minute and a half.
Just keep moving them around
so they get saturated in the butter.
We will apply a little salt for these,
because I’m actually making these for Andy
and he’s low on his electrolytes. So a
little bit of Himalayan salt will help him
on the way.
Another note guys, just about the
butter, I do prefer to opt for Kerrygold
butter, an organic source of butter.
Kerrygold’s pretty much the most
recognized. And the reason
being is it’s all organic, grass-fed.
If you are going to get any toxins within
a food substrate, its going to be high in
fat. The toxins are generally
locked within the fat cells. So,
at any chance you get, always opt for
organic or grass-fed. I know it’s not
feasible for a lot of people. But when
something’s high in fat and it comes to
dairy or meat, if you can
go organic, then do so.
As you can see, these are starting to
toast now. So we don’t want to overcook
them. These are about saturated in the
butter. So they are pretty much good to
go. You can toast them a little longer
if you want a little more browning,
but again, I don’t like to cook
things for too long and that will
have the desired effect. So you’ll
have four servings, pretty much.
If you’re going to do
four ounce, break them
into ounce servings or just snack on them
during the day.
My good friend, and you’ll soon know him
as Coach Scott, likes to have some nuts
on hand to snack on between meals. And he
has them separated in bags and he calls
them fat bags. So you can take that up
with Scott, but what I’m going to do is,
guys, if you can think of a better name
than fat bags, please post in the comments
below because I am not using that
terminology. I hate it. So help us out.
Put something in the comments below for
your suggestion and I’ll actually give a
prize to the winner. So I’ll send whoever
has the best suggestion a DM or I’ll get
in contact with them and I’ll shield them
out a free bottle of Project AD Ravenous,
which is a digestive aid that I actually
recommend for anyone getting keto-adapted,
which I’ll talk about a little later on,
due to an increase in dietary fat and that
product helping with the metabolism
of fats and easing the digestive tract.
So there you go. There’s
a prize on this video for
whoever can replace Coach Scott’s fat bag
name, because it really sucks. Sorry,
Scott, but I have to throw you under the
bus for that one.
And they are completely done. We toasted
them a little longer while I blasted
Scott. And that’s it. So you now have the
buttered pecans. Takes two minutes to do
and you can cook up as much as you want.
We used 15 grams of butter for 100 grams.
As you can see, it’s a pretty good
ratio to get them saturated in the fat.
So, knock yourself out guys. There’ll be
some more snacks coming in my cooking as
we go along.
So Andy’s just sampled the goods
and I can’t resist. When they’re still
hot, they’re just amazing. They give nuts
a whole new meaning. You’ve got to try
them guys, seriously. You’re missing out.
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