It's very tasty and easy to make, but I wish I would have taken a previous reviewer's advice to split the batter into two smaller pans. I just couldn't get the middle done before the edges started to dry out.

Reviewed On: Mar. 3, 2009

For 1 and 1/2 lb (6 cups pecans), I upped it to 2 egg whites. Also added 1 TBSP vanilla (as others suggested) and more cinnamon. The key to this great recipe is definitely the low temp and stirring it every 15 minutes for an hour, and every 3-5 minutes after that if needed to get the nuts dry. Other recipes call for a much hotter oven for less time, and reviewers are often sad that their goodies burned. Thanks!

Reviewed On: Dec. 18, 2008

Easy, delicious. Made a few changes based on other reviewers’ suggestions. I used 5 strips maple bacon, and 4 cubed red potatoes (skin on). I microwaved potatoes w/ plastic wrap cover for 3 minutes. In bacon fat, sautéed chopped veggies: 1 red onion, 1 red pepper, 2 celery, and handful of common mushrooms. Added lump crab meat. In soup pot, added: 4 cups chicken broth, 1 can regular corn (drained), the veggie mix, crumbled bacon, along w/ dill, parsley, old bay seasoning, salt/pepper. After heated through, added 1 cup 2% milk and a mixture of 3 TBSP cornstarch/water for slight thickening (some people might like it much thicker than this, just play w/ it 1 TBSP at a time). This is a keeper for me, thanks.

Reviewed On: Dec. 13, 2008