Rosemary orange pecans

(Modified from http://www.framedcooks.com/2011/01/buttered-rosemary-orange-nuts.html)

• 2 c. pecans
• 1 TBS butter
• 3 TBS sugar
• 2 TBS coarsely chopped fresh rosemary
• 2 TBS orange zest
• (sea) salt to taste

Toast pecans in a medium skillet.  Remove from skillet.

Over medium-high heat, melt butter.  Add all other ingredients.  Stir just until sugar is melted and everything is combined, ~2 minutes.

Dump pecans onto parchment paper to cool.

Cranberry & Pecan Granola

• 4 ½ cups rolled oats
• ¼ cup oat bran
• ½ cup sunflower seeds
• 2 teaspoons ground cinnamon
• ½ cup sliced almonds
• 1 cup chopped pecans
• ½ teaspoon nutmeg
• 1/3 cup vegetable oil
• ½ cup real maple syrup
• 2 tablespoons molasses
• 2 teaspoons vanilla
• ¾ cup crystallized ginger
• ¾ cup dried cranberries

Preheat oven to 250F. Mix together the dry ingredients (except fruit). Combine the wet ingredients in a measuring cup, and pour into dried. You'll need to stir and really mash it around to get it all combined - it may seem at first as though it can't possibly be enough liquid to cover everything. Pour into pan. (I use a large jelly roll pan)
Bake in oven 40-45 minutes, stirring at 10 minute intervals, until golden brown. Let granola cool, then add fruit and stir to combine. Store in an air-tight container, and serve with yogurt.
Comments:
I think this came from kimberlily. I haven't tried it yet.