Thanksgiving tomorrow!  I started with tomorrow’s dinner so I though I should post couple of items today. A very close friend of mine serves her carrot soup with chopped toasted Pecans. I could not get a chance to ask her how she toasts the Pecans, so I just made a honey toasted version for my carrot soup. 1/2 cup Pecans 3 tbsp honey salt to sprinkle Heat oven to 350 F In a bowl, mix the pecans with honey, sprinkle some salt. Place the pecans in an even layer on a baking sheet (lined with foil paper). Roast 8-10 minutes. Let More >