Reviewed: Aug. 11, 2007

These turned out fantastic. The only thing that I did was add 1/2 tsp. cinnamon and I tossed the nuts 10 minutes into baking. The pecans were very light in texture and are great on their own or tossed into a salad. Yummy!

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loves2eat

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Reviewed: May 10, 2007

Not satisified with this either. Tried both of them. Seems as something is missing. Needed to bake these longer to help 'dry' up the nuts/mixture.

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Cathy

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Reviewed: Jan. 1, 2007

Delicious. I increased the cooking time and added a little cayenne pepper for a sweet-spicy taste.

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Rachel Haley

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Reviewed: Dec. 24, 2006

The recipe was good. I followed the advice of another reviewer and coated the nuts in brown sugar and cinnamon after baking them, then put them back into the oven.

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Megan Davis

Cooking Level: Intermediate

Home Town: Williamsburg, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Dec. 19, 2006

A very good, and easy recipe. I add a sprinkle of white sugar over them after they come out of the oven.

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noodle40

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Reviewed: Dec. 11, 2006

I used one pound of pecans rather than four cups. Because we have a number of diabetics in our family, I used Splenda's Brown Sugar Blend instead of regular brown sugar. You use 1/2 of what a recipe calls for, so it was 2T of the blend. I think if I would have used all four cups there may not have been enough coating for my taste. All in all, they're definitely something I would make again!

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VIVIAN-SCOTT

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Reviewed: Nov. 23, 2006

These are very good. My kids, who don't like nuts, would grab some every time they walked passed the dish.

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Anna

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Reviewed: Nov. 19, 2006

I wasn't super impressed with these. We used less pecans hoping for more coating, but it still wasn't sweet like the store bought kind. Oh well... thanks anyways.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2006

They weren't as sweet as expected. My family said they were "Ok" and then proceeded to do so much taste testing I had to make them stop! I'll make them again, maybe adding some other flavors.

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JBEANER75

Cooking Level: Expert

Home Town: Perrysburg, Ohio, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Sep. 17, 2006

These are just like store bought candied pecans! I had to cook mine much longer (I eventually turned up the oven to 350), but they came out perfectly. Thank you for the recipe!

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RWLEVINSON

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Aug. 28, 2006

Delicious! Great on ice cream.

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AV8TOR

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Reviewed: Aug. 27, 2006

Easy to make and delicious!

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maddiecali

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 25, 2006

I made this recipe for a bake sale. Everyone was going crazy over them. We sold a little over half of them and someone bought all that we had left. This is an item that they said I have to bring from now on. Thank you so much for the recipe!! :)

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Mary DeRuntz

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Reviewed: Jul. 10, 2006

I made 2 pounds of these on Thursday, they were gone on Sunday with only 2 people eating them. Very good, but I am not going to make them again until Xmas because they are so addictive. I added the vanilla paste from Trader Joes and we could really taste the vanilla flavor. Thank you for this one.

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CYNDY

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Reviewed: Jul. 5, 2006

We've used this recipe a lot, with pecans, almonds, or walnuts. We all prefer the pecans, but the other nuts are a nice change sometimes. I usually add some cinnamon and nutmeg. I also usually toast the nuts slightly and let cool before coating and baking. After baking I also let them "dry out" in the oven a while with the oven turned off. Thanks for the recipe.

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KESELOFF

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Reviewed: Jul. 2, 2006

With the following changes, I found these to be addicting: Doubled the coating (or half the amt. of nuts),add cinnamon and xtra vanilla. I also found this took longer to cook-ALSO don't forget to greese the wax paper, that makes a huge difference!

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natsmom

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2006

Next time you make it try 1/2 cup Sugar Twin Brown Replacement in place of white sugar.

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lori91761

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ontario, California, USA

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Reviewed: Apr. 9, 2006

I make these every holiday season. I usually add a dash more vanilla.

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HEATHER10

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Reviewed: Mar. 28, 2006

These taste just like the ones I get out of the health food section at the grocery store. Those are $7/lb, I will continue to make these instead.

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AMWASH23

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 18, 2006

Although a few of these are ok, I was not impressed with this recipe. I expected more of a "glazed" nut and these were not. Also, this makes a very large volume.

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