rom heat and immediately add mixed nuts and baking soda.
Mix the first 3 ingredients like pie crust and pat in a 9 x 13-inch pan. Bake at 350\u00b0 for 10 minutes.
Cover with the mixed nuts.
Melt the remaining ingredients.
Pour melted mixture over nuts and bake at 350\u00b0 for 10 minutes.
Mix first four ingredients like pie crust.
Press into bottom of 9x13 inch pan.
Bake at 350 degrees for 10 minutes.
Evenly spread mixed nuts over baked crust.
Mix together last four ingredients in a saucepan.
Heat until mixture melts, stirring constantly.
Pour cooked syrup over nuts.
Bake 10 more minutes at 350 degrees.
Cook sugar and butter to 300\u00b0 or until the mixture turns brown. Spread mixed nuts in jelly roll pan.
Pour cooked mixture over nuts.
Top with chocolate chips.
Spread with wooden spoon.
Cool and break into pieces.
Combine flour, salt and brown sugar; cut in butter and press into a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Melt the chips, butter and corn syrup over low heat.
Spread mixed nuts over baked crust.
Pour melted topping over nuts.
Bake for 10 minutes at 350\u00b0.
Mix flour, salt, brown sugar and 1/2 cup butter.
Put in a 9 x 13-inch pan.
Bake at 350\u00b0 for 10 minutes.
Let cool.
Spread 2 cups mixed nuts over crust.
Melt over low heat, 1 cup butterscotch chips, 1/2 cup syrup and 2 tablespoons butter.
Pour over nuts and bake at 350\u00b0 for 10 minutes.
Cover crust with layer of mixed nuts. Pour the melted chips, butter and syrup over the nuts. Bake at 350\u00b0 for an additional 10 minutes. Cool and cut into bars. Do not refrigerate before cutting.
Mix first 3 ingredients like a pie crust and press into a 9 x 13-inch pan. Bake at 350\u00b0 for 10 minutes. Remove from the oven and pour a bag or can of mixed nuts over the crust.
While the crust is cooking, heat the last 3 ingredients slowly until blended.
(Do not boil.)
Drizzle over the crust and nuts and bake at 350\u00b0 for 10 more minutes.
cup butter until evenly mixed. Press evenly in bottom of
to make the salad, place mixed greens and macadamia nuts in
Add mixed nuts and stir to thoroughly coat. Spread nut mixture evenly
br>Meanwhile, to make the nut brittle, toast the hazelnuts in
eans. Cool. Fill crust with nut filing.
Bake for 25
br>For the fruit and nut ice cream, mix together ice
uickly, pour into bowl with nut mixture and mix well. Pour
randy.
Wrap fruit and nut logs in parchment paper. Let
arlands from trimmings. Spoon the nut mixture into the crust. Place
he reason some of these recipes call for melting in a
Preheat oven to 350\u00b0F.
Spread nuts out on a baking tray and toast for 7-8 mins, until golden. Let cool.
Arrange tart shells on a baking tray. Blind bake for 10-12 mins, until browned.
Distribute nuts between tart shells. Whisk together remaining ingredients then drizzle over nuts. Bake for 15-20 mins, until filling is just set and pastry is golden brown. Let cool completely then dust with powdered sugar.
Cook tagliatelle in boiling salted water with 1 tbsp oil for 5-6 mins. Drain.
Meanwhile, heat 1 tbsp oil. Add pine nuts and garlic. Cook, stirring, for 2 mins, until golden brown. Set aside. Add remaining oil. Cook tomatoes and chili for 2 mins. Add shrimp and cook for 1 min. Add pasta, pine nuts and garlic. Season. Sprinkle with basil and serve with mixed greens.