Sentences with phrase «cooled toasted pecans»

Add the 1/2 cup of cooled toasted pecans and mix until well - distributed, about a minute.

Not exact matches

Add the cooled, toasted pecans to a food processor fitted with the blade attachment and blend until they are finely ground.

Toast the pecans and quick sauté them using a little butter and 2 tablespoons of brown sugar, set aside and let them cool before using.

3/4 cup pecans (3 ounces), toasted and cooled, plus about 32 pecan halves (3 ounces) 2/3 cup plus 2 tablespoons confectioners sugar 1 1/4 cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter

Toast the pecans for about 5 to 7 minutes over medium - low heat in a saute pan, let cool and chop coarsely.

Pull the cake out of the refrigerator, place the reserved pretty slices of sautéed apples and decorate the top, once the caramel has cool down a little, pour some of the caramel sauce all over the cake drizzle all edges and sprinkle with the toasted pecans.

Add pecans and cook, stirring often for 3 to 5 minutes or until lightly toasted; set aside to cool.

Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted almonds or pecans

Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut into 4 pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate

I will probably serve with cool whip, caramel sauce, and toasted pecans.

1 cup pecans, toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar for dusting

- Load on some toasted pecans, apple chunks and cooked, cooled quinoa.

Optional, you can coat the outside with chopped toasted pecans once completely cooled.

I used toasted pecans instead of peanuts, add some dried cranberries, and after everything is cooled, drizzle with melted bittersweet chocolate.

Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper

Toast the pecans on a baking sheet for 10 minutes and then set them aside to cool.

1 cup all purpose flour 1/4 cup buckwheat flour 1teaspoon baking soda 1/2 teaspoon salt 4 ounces butter 1/2 cup brown sugar 1/2 cup granulated sugar 1 egg, room temperature 2 teaspoons vanilla bean paste 1 cup pecans, toasted and coarsely chopped / cooled 1 1/2 cups unsweetened flaked coconut, toasted / cooled 4 ounces dark chocolate, coarsely chopped Flaky sea salt, for topping (optional)

Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10 — 15 minutes; let cool.

Add the cooled, toasted pecans to a food processor with the remaining ingredients for the dip.

Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Let cool for 5 minutes then garnish with pecans, and toasted coconut.