I made this as a lil something for people to nibble on Thanksgiving & fights practically broke out with my grown grandchildren as to who got more than the other--LOL-- I had to make 9 batches and give them a pound each as an extra Xmas bonus gift. I cooked them on a silcone sheet & believe me that was absolutely great--no sticking at all. I have the feeling I shall now be the one looked at to bring some of this to every party of any kind - LOL. Luckily I live in the South, where pecans are not difficult to find year round. Thanks for sharing : D

Reviewed On: Jan. 6, 2011

I know this recipe was posted long ago on this site--but I started making it last year & fell in love with it. I don't even measure ingrediants anymore--just put amounts in as I see fit. I do not "puree" it all- I leave it kinda chunky (but not too) I just love the flavors and eat it in sandwiches, on top of crackers or lettuce.. Any Way Is Good : D Thanks so much for sharing (ps-you can even throw a few raisins or even pineapple pieces in for a change of pace & still it is great ! )

Reviewed On: Jan. 6, 2011

TRIED THIS TONIGHT - IT WAS SO SIMPLE & EASY TO MAKE. MEAT WAS VERY TENDER & DELICIOUS..THIS FROM SOMEONE WHO CAN RUIN ALMOST ANY RECIPE!!! IT MAY NOT BE "GOURMET" BUT IT SURE IS SOMETHING OTHER THEN SAME-OLE-SAME-OLE THING.

Reviewed On: Jan. 7, 2009