Ray Smith shared his recipe for granola and Susan's pecan recipe was the talk of the counter, thank you both.
SUSAN'S PECAN RECIPE
Ginger-Scented Pecans from the Martha Stewart Hors D'Oeuvres Handbook
5 cups pecan halves1/2 cup sugar2 t kosher salt1 t ground ginger2 T honey2 t canola oil
Heat oven to 325 degrees.
Place the nuts in a single layer on two rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minutes, rotating the pans halfway through cooking. Meanwhile, combine the sugar, salt, and ginger in a small bowl and set aside. Combine the honey, 2 T of water, and the oil in a large sauce pan and bring to a boil over high heat. Reduce the heat to medium and add the roasted pecans. Cook, stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes. Transfer the mixture to a bowl, add the sugar mixture, and toss until well combined. Spread the nuts in a single layer on a sheet of parchment paper to cool.
Pecans may be kept in an airtight container at room temperature for one week.
Keep watching for our next event...a reception for the newest member of HiHo, upholsterer Catherine Boyd.