Sentences with phrase «hazelnuts on a baking sheet»

Place the hazelnuts on a baking sheet and roast for 10 minuets.

Place the hazelnuts on a baking sheet and bake for 10 minutes.

Place the hazelnuts on a baking sheet and bake for about 10 - 15 minutes or until their skins start to blister and peel.

Place hazelnuts on a baking sheet and bake for about 13 - 15 minutes or until brown and fragrant and the skins are starting to peel.

Place the raw hazelnuts on a baking sheet and roast for 8 to 10 minutes, until the skins are peeling and the nuts start to smell and appear toasted: be careful no to burn.

Spread the hazelnuts on a baking sheet and toast in the oven until golden brown, about 8 minutes.

Place hazelnuts on a baking sheet and toast in a pre-heated 350 °F oven until the skins come off easily, about 10 minutes; turn off oven.

Spread hazelnuts on baking sheet and bake until skins blister and nuts are fragrant, 12 to 13 minutes.

Spread the walnuts and hazelnuts on a baking sheet, place it in the oven, and toast the nuts for 10 minutes.

Place the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, about 8 to 10 minutes.

Place the hazelnuts on a baking sheet and bake for seven to 10 minutes, until they turn golden.

Place hazelnuts on a baking sheet; bake at 350 ° for 15 minutes, stirring once.

Place hazelnuts on baking sheet and roast for about 12 - 15 minutes, until nuts are fragrant.

Align the hazelnuts on the baking sheet, and bake for 10 minutes.

Not exact matches

Place the hazelnuts on a sheet pan and bake them for 15 minutes, shaking them once halfway through.

To toast hazelnuts, spread them in a single layer on a baking sheet.

Spread the hazelnuts in a single layer on a baking sheet.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

To make the crust: Place the hazelnuts on a rimmed baking sheet.

Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6 — 8 minutes.

Preheat oven to 350 degrees and spread the hazelnuts in a single layer on a rimmed baking sheet.

Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned.

Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes.

Arrange the hazelnuts in a single layer on a baking sheet.

Place the hazelnuts on a rimmed baking sheet.

On a third baking sheet, spread the hazelnuts (if raw), and the mulberries, and roast for 10 minutes in the oven.

Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10 — 12 minutes.

Toast the hazelnuts on a parchment lined baking sheet in a 300F oven for 30 minutes.

Line a baking sheet with parchment and place the hazelnuts on top.

While the ribs and cauliflower are cooking, scatter hazelnuts on a rimmed baking sheet and toast on bottom rack, tossing once, until golden brown, 30 — 35 minutes.

Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10 — 12 minutes.

Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6 — 8 minutes.

Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8 — 10 minutes.

Toast hazelnuts on a large rimmed baking sheet until skins are slightly darkened and split, 12 — 15 minutes.

Toast the hazelnuts on a rimmed baking sheet in a 350 ° oven, tossing occasionally, until golden, 8 — 10 minutes.

Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they're golden and fragrant.

While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they're golden and fragrant.

Place pumpkin seeds and hazelnuts on rimmed baking sheet and bake until nuts and seeds are golden brown and aromatic, about 15 minutes, rotating and shaking up the nuts and seeds every 5 minutes or so.

Toss pecans, walnuts, cashews, and hazelnuts on a rimmed baking sheet and toast 4 minutes.

Spread hazelnuts on a small, rimmed baking sheet and toast, tossing occasionally, until fragrant and light brown, 7 — 10 minutes.

To toast shelled hazelnuts, spread in a single layer on a baking sheet and put in an oven heated to 300 degrees until skins begin to crack, 15 to 20 minutes.

Preheat oven to 350 ° F. Spread hazelnuts in a single layer on a baking sheet lined with aluminum foil.

Let the hazelnuts cool on the baking sheet.

Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they're golden and fragrant.

Dip the base of each meringue into the chocolate, then into the hazelnuts; place meringues on a parchment paper - lined baking sheet to set.

2 Spread hazelnuts on separate rimmed baking sheet.