Though not at all necessary, you may also choose to
toast the pecans before getting started to really bring out their flavor.
I would also
toast the pecans before using next time.
Be sure to take the time to
toast your pecans before you add them - the difference is amazing.
I toasted the pecans before use and it enriched the flavors.
Not exact matches
Place
toasted pecan halves on top and drizzle with melted chocolate
before serving, if desired.
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!!
Sprinkle with the cheese and
toasted pecans and, just
before serving, drizzle with the vinaigrette.
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.
I took a photo of this salad and only just
before serving did I realize that I had forgotten to top it with
toasted pecans and sprouted beans.
Once the crust is baked, chopped
pecans (that we
toast first to bring out their caramel flavor) are spread on the bottom of the pastry crust
before the filling is added.
And, just
before serving sprinkle some roughly chopped,
toasted pecans over the top.
Before serving, I
toasted some
pecan halves and used them and a bit more caramel sauce to adorn the top.
Toasted walnuts
before adding to the mix, in place of
pecans.
Only thing I had to do to make them GAPS friendly was to soak the
pecans in salt water and dehydrate them
before toasting and use only honey.
In this recipe,
toasted pecans are added to the bread right
before soaking to infuse some extra flavor into the pudding.
Before pea - guacamole-gate, Epicurious reported on other star - studded chefs getting creative with the traditional Mexican dish: Top chef Hugh Acheson added
toasted pecans, and Alex Stupak of New York City's Empellon added pistachios.