Sentences with phrase «until pecans»

In a non-stick skillet, melt the butter, then sautà © the pecans in the butter until the pecans are golden brown.

Place the pecans and shredded coconut in a large food processor fitted with an «S» blade, and process until the pecans are broken down and crumbly.

Add the nutmeg, cinnamon and toasted pecans and continue to blend until the pecans reach your desired size.

To make crust, place pecans, spices, and sweetener into a food processor or high - speed blender and process until pecans form a crumbly mixture that begins to ball and stick together (make sure to stop before you've made pecan butter!).

Add the pecans to the dough and knead with your hands until the pecans are well blended into the mixture.

Pulse several times until the pecans are broken into small chunks and the butter and sugar are well distributed.

Pulse until pecans are completely chopped, and batter is sticky and begins to clump together.

Stir until the pecans are completely coated evenly.

Cool and then chop until pecans are in small pieces.

In a non-stick skillet, melt the butter, then sautà © the pecans in the butter until the pecans are golden brown.

Place pecans on a baking sheet and bake for about 8 minutes or until the pecans are fragrant and lightly browned.

Add pecans, toss to combine, and continue toasting until pecans are fragrant and oats are deep golden brown, about 6 minutes more.

Mix until all pecans are well coated.

Place crust ingredients in food processor and process until pecans are ground and ingredients begin to stick together.

Spread out in a single layer in a large cast - iron skillet or on a rimmed baking sheet and roast, tossing occasionally, until pecans are well toasted and spices are fragrant, 25 — 30 minutes.

Pulse the food processor until the pecans form a fine crumb.

Cover with plastic wrap and let sit until the pecans have absorbed some of the bourbon, 2 to 3 hours.

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

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

Pulse until the pecans are coarsely ground.

Place the pecans in a food processor and run it until the pecans are transformed into a nut butter.

Add the pecans, almond flour and cinnamon to a food processor or high - speed blender and pulse the mixture a few times until the pecans are broken down.

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

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

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.

Bake for approx 8 minutes, shaking often, until the pecans are lightly golden brown.

For the crust, take the pecans, sugar, salt and vanilla for a spin in the food processor, until the pecans are a bit chopped.

Blend until the pecans form a flour - y meal texture.

Blend on high until pecan mixture is very smooth.

One thing my dear late mother - in - law taught me was spring isn't here (in Mississippi) until the pecan tress bud and it's not really winter until the last of their leaves fall, and the advice has never been wrong!

Not exact matches

Place the almonds and pecans into the food processor and blend until a sticky flour forms, it's just more than a flour but not as sticky as a nut butter, this should take a couple of minutes.

Place the almonds and pecans into a food processor and blend for about a minute until a flour forms.

-- Add the pecans to a food processor and process until it starts to clump and oils start to release, but don't make pecan butter.

Then place all of the remaining ingredients, except the pecans and raisins, into a food processor for a few minutes until all nicely blended.

Finally place the pecans for the topping in a baking dish with the maple syrup and cinnamon, mix them all together and bake for 5 minutes at 180C, until they become a little browned and crunchy.

Start by making the base — simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky.

While these cook place the pecans into a food processor and blend for about 30 seconds, until they become small bite sized chunks.

Place the almonds and pecans in a food processor and blend for a minute or so until a flour forms.

Scrape the pecan / flaxseed mixture into a medium sized mixing bowl and add 2 Tbsp butter, 1 tsp vanilla, and 1 tsp cinnamon, mixing well until it becomes a thick dough.

Add egg mixture to pecan mixture and stir until well - combined.

Add 1 cup pecans and dates to the flaxseeds and pulse until you have a thick, smooth nut / seed butter.

Add pecans and stir until coated.

In a food processor, place raisins and pecans; pulse until they are finely ground and have formed a paste.

Form into a ball and roll in the chopped pecans until thoroughly coated.

Add the melted mix into the oats and blend until combined then add 1 / 4C raisins, 1 / 4 cup pecans, and pulse just a few times to incorporate them.

Thankfully I had had a large bowl of oatmeal for breakfast so didn't get hungry until the end of my appointment, but I definitely thought about how nice it would have been to have one of these Date Pecan Energy Bites in my purse to hold me over!

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

Put pecans in a food processor until finely chopped.

Grind the brazil nuts, pecans, and oats and spices in a food processor until the mixture resembles a course flour.

Divide the batter among the lined muffin cups, sprinkle with the pecans and bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes.