4 ribs celery
½ pound bacon, chopped
2 tablespoons almond butter
¼ quarter teaspoon kosher salt
Black pepper to taste
Wash celery, cut into 3- to 4-inch lengths using the wider pieces.
In a skillet, render chopped bacon until extra crispy. Reserve fat for a later recipe.
Once bacon has cooled, finely dice and add to almond butter; salt and pepper to taste. Spoon mixture into celery boats.
Makes about eight.