Reviewed: Nov. 9, 2009

Wonderful! Used some of the tips from other reviewers - 1/4 c white, 1/4 c brown sugar, 1/2 vanilla, 1/2 tsp cinnamon, baked at 300 a longer time. I stirred the mixture after 15 minutes, then returned to the oven for another 15, stirred again, and then gave it about 10 more minutes and cooled on the pan. Crispy, sweet and delish!!!!

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Karen T

Cooking Level: Intermediate

Home Town: Hanover, Illinois, USA

Living In: Madison, Alabama, USA

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Reviewed: Nov. 3, 2009

I was looking for something similar to the pecans found in a pricey candy shop. These are fantastic! I sent them to my son, who was serving a mission in Australia. Of all the things in his package, these were all he mentioned! I make them all the time! So easy AND yummy!

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Mormonmom

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

These things are addictive! They're very easy to make, too. I added 1/2 teaspoon cinnamon and 1/4 teaspoon of vanilla. It wouldn't hurt to add even more of each.

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astanton

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Reviewed: Sep. 27, 2009

I made these but with white sugar while I was living in bulgaria. I always roast the pecans for 15-20 before coating them, and this eliminates the possible sogginess of the pecans. Tried to make them again tonight with brown sugar and found them a bit sweet. I'll make them again, but stick with my white sugar. :)

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stephanie

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

This is a good recipe....but I admit I did make some changes based on what other reviewers said they did. I followed the directions exactly up until I put them into the oven. I baked them for about 5 minutes, then I removed them and coated them again. Then I sprinkled cinnamon and brown sugar on them and baked them until done. My husband and my sister loved these...I made 3 batches and they were gone in a day! I plan to make these for Christmas gifts.

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Alison

Cooking Level: Expert

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Reviewed: Aug. 23, 2009

I like this recipe, however I would leave them a little longer in the oven.

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Mila

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Reviewed: Aug. 21, 2009

I have to agree with another review, they looked terrible... like something pooped on my lawn... BUT they tasted fine and my mother loved them! Actually, I had wanted "glazed" pecans. Oops!

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buyo

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

Recipe is not bad, however the recipe doesn't seem like it's made for 4c, maybe 1c of pecans.

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white34

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Reviewed: Jul. 22, 2009

very simple and GREAT! Worked extremely well in a pear and pecan salad with bleu cheese. Thanks Jan

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Shel

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Reviewed: Jul. 9, 2009

These pecans are delicious. Per another reviewer's suggestion, I added cinnamon/sugar and honey to the mix -- nice addition. I didn't beat my egg white long enough though, so it took longer for these to bake.

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AudreyRae

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: May 28, 2009

Wow! So yummy, it's a favorite of everyone who has tried it. Can't go wrong with this!

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Ratchel

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Reviewed: May 24, 2009

Amazing! I followed the advice of others and added the cinnamon into th mix. Also, I used both white and brown sugar (kept at 1/2 cup total, more brown than white). I'm serving the pecans as a generous garnish on my artisan cheese plate!

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mikifsu11

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Reviewed: Apr. 5, 2009

These candy coated pecans are the best treat for a holiday gift bag, fantsy parties,etc.But mostly these are the best treats for an eveyday sweet tooth.

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XxAngels_RockxX

Cooking Level: Expert

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Reviewed: Mar. 28, 2009

Like little bits of pecan pie without the crust!

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babehunn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 9, 2009

use parchment paper -- do not spray add cinnamon double coating Bake 25 min @ 300 jt

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Tuckerjac

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Reviewed: Mar. 8, 2009

Simple and delicious! I added 1/2 tsp. cinnamon and 1/2 tsp. vanilla. I ended up baking them for about 25 minutes until they were brown. Be sure to immediately remove them from the paper when they come out of the oven. These are so addictive!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 4, 2009

These turned out great! They will be a perfect treat to make around the holidays next year!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 12, 2009

Like many others that reviewed this I altered the recipe. I doubled the coating...Well worth it. Everyone at work loved it.

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mtsawtell

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Reviewed: Feb. 10, 2009

I found this recipe easy to follow and liked how simple the ingredients were. However, I came across similar problems as others had, with having to increase the temperature to 300 degrees, increasing the amount of time baking and adding cinnamon to give them a bit more flavor. I also like them to be a bit more sugary - this may be due to the fact that I added a bit more pecans to finish the rest of the bag. All in all, after some trial and error and practice, it will be a wonderful, tasty snack!

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kliwanpo

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Reviewed: Feb. 3, 2009

I've been making these nuts for years. I've never beaten the egg white until stiff just until foamy. I bake at 350 for one hour stirring every 15 minutes. They come out perfect every time.

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