Sentences with phrase «toasted pecans in»

I replaced the vegan shortening with lard, 3 T of Grade B maple syrup in place of the honey, and 1/3 c chopped toasted pecans in place of the chocolate chips.

I use hot bulk sausage, cornbread and toasted pecans in my large batch so this would be a nice change of pace.

Thanks for sharing a great recipe and I love the addition of toasted pecans in there!

used toasted pecans in the icing on half the other half plain for the kids

Usually, I toast the pecans in the oven at a temperature of 350 ° for 5 - 6 minutes but in this case, toasting them on the stove was quicker.

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).

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

If you want to simplify the recipe, toast your pecans in the oven instead of using the double roasting method; I do this to make the pecans super crunchy, though if you can stand less crunch in your bars, skip that step.

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

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

Toast the pecans in a dry hot skillet (preferably cast iron) until fragrant and beginning to brown, and set aside.

Toast pecans in a small dry skillet over medium - low heat, stirring, until fragrant, 4 to 6 minutes.

Toast pecans in the oven at 350 °F for 5 to 8 minutes.

Toast pecans in a non-stick skillet; remove from heat and set aside.

Not exact matches

Start your morning off on the right foot with these decadent Brown Sugar Pecan Sticky Buns, covered in gooey caramel and toasted nuts.

Once frozen, try folding in chocolate chips and toasted pecans for an extra special — chunky monkey - like — treat.

Apple Bacon Turkey Burgers from Jonesin» for Taste Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook Apple - Cinnamon Baked Oatmeal from Amy's Cooking Adventures Apple Cobbler French Toast Casserole from Tip Garden Apple Fritter Yeast Bread from House of Nash Eats Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids Apple Oatmeal Muffins from A Day in the Life on the Farm Apple Pie Steel Cut Oatmeal from Cooking With Carlee Caramel Apple Nut Bars from Family Around the Table Cinnamon Apple Cider Sangria from The Redhead Baker Creamy Maple Gouda Apple Soup with Pecan - Oat Granola from Culinary Adventures with Camilla Healthy Apple Muffins from Caroline's Cooking Mulled Apple Cider from Books n» Cooks Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal Salted Caramel Apple Cake from Grumpy's Honeybunch Savory Apple Sausage Tart from The Crumby Kitchen Vanilla Brined Pork Chops with Applesauce from Bear & Bug Eats Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas Torta di Mele Sicilian Apple Cake from Girl Abroad

In fact, the combination of the browned pork chops and the toasted pecans is the real winner here.

The filling is studded with toasted pecans and toasted coconut; the toasting takes mere minutes but adds so much in terms of flavor and texture.

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

You can toast the pecans either on the stove or in the oven.

I add in chopped pecans that I've quickly toasted.

i also substituted the nuts for toasted pecans since i already had them in my pantry.

«I think they'd be nice with some cornmeal added in place of some of the flour, and perhaps some chopped, toasted pecans,» Lebovitz says.

When chef Ryan Hardy makes this kale salad, he deep - fries the pecans, but it's quicker (and less messy) to toast them in the oven.

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

To toast pecans, place nuts in a dry skillet set over medium heat.

Stir in toasted pecans.

Remove from oven and stir in the toasted pecans.

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!!

It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.

The nuts are super easy: Simply toast a cup and a half of assorted raw nuts (I used almonds, walnuts and pecans) in a cast iron skillet.

I recommend pumpkin spice muffins frosted with this Totally Terrific Toasted Pecan Butter (featured in the photos), the taste is out of this world!

By the way, this Totally Terrific Toasted Pecan Butter is pretty sweet, so in case you are not in favor of overtly sugary tastes, you can start with 2 tablespoons Swerve and add more if needed.

If you prefer even more crunch, nothing prevents you from toasting some more chopped pecans in an ample amount of butter and stirring them to the ready toasted pecan butter.

This Totally Terrific Toasted Pecan Butter is a perfect way to include some healthy fats in your LCHF diet.

The pecans are tossed in a rich concoction of butter, Worcestershire sauce, cracked pepper and sea salt and roasted til toasted and golden.

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

If serving immediately, stir in toasted pecans.

Everything you want in a cookie, with crisp edges, chewy centres, and toasted pecans and dark chocolate in every bite.

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

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I added toasted almonds and pecans on top, which provide pops of crunch in almost every bite.

I used the base recipe and switch out the add - ins to dried cranberries, dark chocolate and toasted pecans.

They are dates and pecans rolled in cocoa powder and toasted coconut.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Add in olive oil, rosemary, and an optional garnish of toasted pecans, and you've got yourself a much better - for - you version of this classic comfort food.

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.