Toast the pecans first in
a dry skillet on the stove top then add them to the syrup just before serving, rubbery pecans are just nasty!!
Next, roughly chop a small handful of almonds, and toast them in
a dry skillet on the stove over medium low heat.
When it comes to the almonds, it doesn't matter how you do it (I opted for
the dry skillet on the stove method), just make sure you toast them.
Not exact matches
Red pods can be made darker by
dry - toasting them in
skillet on top of the
stove, stirring constantly.
Heat a large,
dry non-stick
skillet (well seasoned cast iron or pre-seasoned pan by Staub are my favorites)
on the
stove over medium - high heat.
This is accomplished by placing the raw spices in a
dry skillet on top of the
stove, in a
dry electric frying pan, or
on a baking sheet placed under the broiler or in the oven.