Toast
the hazelnuts in a dry pan on a medium heat until golden, tossing them often, then tip into a food processor.
Not exact matches
In a
dry non-stick
pan roast
hazelnuts for 3 - 5 minutes, let cool and chop roughly.
Put the
hazelnuts in a
dry, shallow
pan and toast them over a moderate heat until their skins darken.
Once the seeds have been soaked, combine all the sunflower seeds and
hazelnuts with the other
dry ingredients
in a silicon loaf
pan.