Reviewed: Apr. 4, 2012

These are wonderful - nice change

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Reviewer:

NADINEMC

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Cooking Level: Intermediate

Living In: Grangeville, Idaho, USA

Reviewed: Mar. 4, 2012

We just tried this recipe, and love it. We are going to make some more tonight. We finished this batch in about 3 days. This time we will double the recipe. We have no picture, because we ate them all. Not many grocery stores sell tasty pecans, so that makes this recipe a keeper.

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Reviewer:

Rheath

Reviewed: Jan. 16, 2012

Great taste! Easy to make!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Dec. 23, 2011

meh...I had high hopes and freshly shelled pecans. Pretty bland and boring.

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Reviewer:

audrey

Reviewed: Dec. 22, 2011

Way too much chili powder, and I didn't even add the full amount. All I taste is chili powder.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Dec. 20, 2011

I made these for the first time last night and they didn't turn out as great as I expected. They taste okay but I will make some changes next time. I made a double batch, half pecans and half almonds. The seasonings didn't stick to the almonds at all; most of the seasoning is in the bottom of the bowl - next time I will be super careful when stirring the nuts, maybe that will help. I thought the chili powder was way too much - that is all I taste when I eat them! I will decrease that next time and probably increase the cayenne, Worcestershire, and garlic powder - I also added onion powder, because I love it. The nuts didn't burn, I cooked them at 250 degrees for the first 20 min, then upped it to 300 degrees for the last 10 min (stirred every 8-10 min). I will definitely try these again!

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Reviewer:

mbwtitus

Reviewed: Dec. 17, 2011

I really loved this recipe, but agreed with a previous reviewer that "something" was missing. I added a heaping tablespoon of brown sugar to the butter & spice mixture & that did it--all the tastebuds are engaged and awake, but without an obviously sweet taste. Also, I used my own blend of chili powder (cinnamon, ginger, cumin, and ground chipotle chili) and it turned out beautifully. Be sure to use good-quality spices because they really do get a chance to shine in this recipe!

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Reviewer:

Misty

Cooking Level: Expert

Reviewed: Dec. 12, 2011

I used lightly salted mixed nuts and added some cayenne pepper and seasoning salt, delicious!

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Reviewer:

Crystal

Cooking Level: Intermediate

Living In: Sioux City, Iowa, USA

Reviewed: Jun. 3, 2011

OMG! These are delicious and addictive! Followed the recipe exactly and they came out perfect!

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Reviewer:

indygirl915

Reviewed: Mar. 11, 2011

These were good and really easy. I followed the recipe exactly. I felt like they may need just a little something else, but no idea what. I may add a bit more worcestershire & cayenne next time - because, yes, there will probably be a next time.

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