Sentences with phrase «toast the pepitas until»

Heat a large skillet over medium heat and toast the pepitas until they start to turn golden, being careful not to burn.

Not exact matches

First — Toast the pepita and hulled raw sunflower seeds until they release their oils and give off a nice toasty aroma.

In a medium pan, toast (shake the pan frequently to prevent scorching) the pepitas and sunflower seeds on medium heat until they release their oil and give off a nice toasty aroma.

Combine the pepitas, sliced almonds, sunflower seeds, and buckwheat groats on a small baking sheet and toast in the oven until lightly browned and toasty, 15 - 18 minutes.

Spread the pepitas on the baking sheet in a single layer and roast until slightly toasted, about 10 - 12 minutes.

To Toast Pepitas: In a medium saute pan over medium heat, add the pepitas in a single layer and toss occasionally until toasted and fragrant, about 5 - 6 mPepitas: In a medium saute pan over medium heat, add the pepitas in a single layer and toss occasionally until toasted and fragrant, about 5 - 6 mpepitas in a single layer and toss occasionally until toasted and fragrant, about 5 - 6 minutes.

If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced almonds, 1 - 2 minutes for the coconut flakes, and 3 - 4 minutes for the pepitas.

When hot, add the pepitas and cook for 2 - 3 minutes, shaking the pan occasionally until the seeds are toasted and lightly browned.

Put the pepitas in a dry small skillet over medium - high heat and toast, shaking frequently and watching them like a hawk, until they start to puff and pop, 2 or 3 minutes.

Meanwhile, in a cast - iron skillet over medium heat, toast the pepitas, cumin seeds, cloves, and canela until the seeds start to pop and turn golden.

Toast for 2 - 3 minutes, shaking the pan occasionally, until the pepitas are lightly browned.