Reviewed: Apr. 2, 2009

Spicy, but no too hot. I always get compliments when I prepare these, These are excellent for outdoor parties. But, watch humidity. They can loose their curnchiness on humid days.

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Jane

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 26, 2009

Delish, made em for super bowl sunday (unfortunately the dogs got ahold of the first batch so I had to make another). I used mixed nuts. No problems with burning here although they did not really dry out either.

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Angelinevh

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Reviewed: Feb. 16, 2009

Absolutely loved these! Sprayed with butter pam instead of real butter, then moistened with worchestershire before sprinkling the powdered spices on. Spicey but not hot, lots of raves at the potluck! will make again and again! maybe try with almonds, but the pecans were wonderful

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NANETTE

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Reviewed: Dec. 15, 2008

OK. Maybe a bit too greasy, coating didn't stick real well. baked at 250 and checked every 7-8 minutes so they didn't burn. added a teaspoon of hot sauce and omitted salt since the nuts were salted. used mixed nuts

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Dec. 14, 2008

Easy and good. I wish they were a tiny bit spicier though, so next time I will add more red pepper. I only had to cook them about 22 minutes and they were done perfectly.

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Kai

Cooking Level: Expert

Home Town: Orange, California, USA

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Reviewed: Oct. 7, 2008

I make these every Christmas and share with my friends. They are good!!

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 5, 2008

Great! Mine didn't burn at all and turned out perfectly. Thanks for the interesting recipe!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Mar. 12, 2008

Fantastic! Followed the recipe exactly and it was very good. The next time I made it (about 15 minutes after the first batch was gone... LOL) I added a teaspoon of Louisiana Hot Sauce... WOW..... really good and highly recommended if you would like to "kick" the recipe up a notch. Thank you for sharing a great snack recipe.

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JIM F.

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Jan. 9, 2008

I didn't have chili powder, so I substituted 1/4 tsp of curry powder and 1 tsp paprika. SO GOOD. Not too spicy. Just be sure to line your pan with foil or parchment because of the red stickiness. I'm looking forward to trying the original version next time. Thanks for the good, easy recipe.

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Beth

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Mar. 27, 2007

This recipe was pretty good. I used mixed nuts instead of pecans and I doubled it. After tasting the seasoning once it was on the nuts, I thought it needed a little something, so I added some of Penzey's Old World seasoning (paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway seed, tumeric, dill weed, bay leaf, marjoram, thyme, savory, basil, and rosemary.) This helped tremendously. Next time I may just use this entirely. Has anyone tried using olive oil instead of the butter?

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Reviewed: Jan. 11, 2007

These were pretty good. We did add a little Tony's seasoning to spice them a little more. I would cut down on the red pepper a little. We made these for Christmas gifts and friends loved them.

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RJEANNIE

Cooking Level: Expert

Home Town: Etters, Pennsylvania, USA

Living In: Mckinney, Texas, USA

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Reviewed: Dec. 28, 2006

These were okay, but the chili powder was a bit much. My niece loved them, though. I gave her the whole batch. I guess I just prefer a different texture to the coating.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Dec. 18, 2006

Very good - even better with 1 tsp soy sauce in place of salt, and cayenne instead of red pepper.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 12, 2006

These little morsels are so good! I put them on my Caesar salad and it adds such a nice crunch and a great alternative to croutons.

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starr7827

Cooking Level: Expert

Home Town: Liberty Lake, Washington, USA

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Reviewed: Dec. 31, 2005

Yum! Have made these several times, and were wonderful each time. I like them a little spicy, so make them just as the recipe says.

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ISHDI

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 22, 2005

Did not like these at all.

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Calliope

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Reviewed: Dec. 14, 2005

My pecans burnt!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Dec. 14, 2005

A great recipe! I omitted the salt since the nuts were already salted. I also decreased the oven temp. to 250 degrees since I was concerned about burning and was also making a batch of Cinnamon-Roasted Almonds in another pan so it was very handy to make them both at the same time. Makes a great gift idea- just be sure to make extra for yourself!!!

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MLCASE

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Reviewed: Dec. 4, 2005

This is exactly what I was looking for. After reading the reviews I was careful not to overcook them. I used a Pampered Chef stone and they turned out perfect. I took them out after about 27 minutes. Be sure to check on them every 8 minutes or so.

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CROOKPARENTS

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Reviewed: Dec. 3, 2005

These are addictive. I used New Mexico red chile instead of chili powder and we couldn't keep out of them!

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SOONERGAL

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Midwest City, Oklahoma, USA

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Hot and Spicy Pecans

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