Sentences with phrase «toast the pecans until»

When the oven is preheated, toast the pecans until they are becoming a bit browned and are very aromatic.

In a small sauté pan over medium - low heat, toast the pecans until lightly browned and fragrant, about 5 minutes, stirring often to ensure that they don't burn.

Not exact matches

Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.

Spread pecans out on a baking sheet and toast in oven until lightly golden, about 7 minutes.

Sprinkle berries and pecans on top of the French toast and bake for 25 - 30 minutes, or until the French toast turns golden brown.

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

While brownies are baking, toast pecans in a small dry skillet over medium heat, stirring occasionally until fragrant and toasted (watch them closely so they don't burn).

I toasted the pecans by spreading them in a single layer on a plate and microwaving for about 2 minutes, stirring occasionally, until fragrant.

Now, I know that the Internet isn't exactly facing a shortage of recipes for pecan sandies, but I happen to think that these are a step above, due to the tiniest of steps: Fleming has you toast them until they're very dark, which, combined with sugar, brings out an almost maple - y flavor.

In a food processor, pulse toasted pecans with 2 tablespoons confectioners sugar until finely ground.

Lightly toast the pecans in a dry skillet over medium heat until lightly fragrant.

Heat a frying pan with 1 tsp of coconut oil and once warm, toast pecans over medium heat until lightly brown.

Add the pecans, toasting them lightly while letting butter brown just lightly, until golden and fragrant.

Spread the pecans on a small baking sheet and toast in the oven until golden and fragrant, 10 — 12 minutes.

Place one toasted pecan half on top of the cookie dough ball and press down until it is somewhat imbedded in the dough.

I combined a cup of toasted pecans, a cup of coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.

Preheat the oven to 180C and then toast the pecans for about 7 minutes, until slightly golden and fragrant.

Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes.

Place pecan halves on a baking sheet and toast for 3 - 4 minutes until golden brown.

Toast the pecans in a skillet until they become fragrant and just lightly browned.

In same skillet with drippings, add paprika, onion and pecans; stir over medium - high heat for several minutes until nuts are lightly toasted, onions are softened and paprika has become fragrant.

Add the toasted pecans to the pan and cook until they are well coated, approximately a minute.

To toast pecans: Place in a dry skillet over medium heat, stirring frequently, until fragrant and toasted.

Spread the coconut and pecans in a large baking sheet and toast in the oven, stirring every 3 minutes, until the pecans are fragrant and the coconut is golden, 5 - 6 minutes.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.

Add the pecans and the toasted coconut, and mix until they are evenly distributed throughout the dough.

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

Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.

Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant.

Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

Bake until the pecans are golden brown and toasted (7 - 8 minutes).

Toast the pecans for the filling and the streusel together on a sheet pan for about 6 to 8 minutes or until fragrant.

Toast pecans over medium / low heat in a non-stick skillet, stirring frequently for 1 - 2 minutes until you begin to smell a nutty aroma.

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

Add the toasted pecans and cinnamon and process for another 30 seconds, or until the pecans are broken into small pieces.

In a small pan over medium heat, toast the pecan pieces until lightly browned and fragrant.

Toast pecans and walnuts on a rimmed baking sheet, tossing once, until fragrant and lightly browned, about 10 minutes.

Bake until maple syrup is caramelized and pecans are toasted, 10 - 15 minutes.

Put pecans on a rimmed baking sheet and cook, stirring occasionally, until toasted, about 8 minutes.

Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted (about 5 to 8 minutes).

Toast pecans on a cookie sheet until lightly browned and aromatic, about 5 to 6 minutes.

Bake in preheated oven 12 to 15 minutes, until pecans are toasted.

Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13 — 15 minutes.

Cook until the pecans are toasted — about 5 - 6 minutes.

Spread the pecans onto a baking sheet and bake until lightly toasted, 12 to 15 minutes.

Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8 - 10 minutes.

For the Praline: On a baking sheet place the pecans and toast in the oven for 8 - 10 minutes until light golden brown and crisp, stirring halfway through.

Note: To toast pecans - Bake in a 325 degree F (165 degree C) oven for about 6 - 8 minutes or until lightly browned and fragrant.

Saute until coconut and pecans are lightly toasted, about 5 minutes.

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