Recipe by Bea Gassman
"These smell like a walk through a county fair, and they taste heavenly!"
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I made this recipe a couple weeks ago and just added a bit more cinnamon. My husband (a very picky eater) couldn't stay away from the nuts! They were litterally gone in a matter of minutes. I'm making these to give as Christmas gifts this year because they taste so good! I would recommend baking in a 9x13 dish rather than on a cookie sheet as the sides of the pan make it much easier to push the nuts around without making a mess when you have to stir the mixture.
I doubled the cinnamon in this recipe, and while I though that the nuts were good, I didn't think they were sweet enough, not for the effort you put into baking them.
Great as is. I also make this using 1/4 cup white & 1/4 cup brown sugars, 3 tablespoons of real maple syrup and a drop or two of maple flavored extract~Heavenly!!! :D
I made these low carb, using splenda instead of the sugar. They came out perfect.
This was exactly what I had been hoping for. I added 1/2 teaspoon of vanilla extract to the egg white and water mixture. Reminds me of the nut snack I had at the Baldknobbers show in Branson, Mo.
I would give this recipe 10 stars if I could!!!! My 6 year old daugher and I made these for her class for Texas Day--we were asked to make something with pecans so this was perfect!!! I did follow other reviewers advice and used 1 cup of sugar and a tbs of cinnamon--also made a double batch!! WOW--they were awesome and made the house smell great!! They tasted so good we could not stop eating them--I feared there would be none left for my daughters class!!!!! LOL!!! Thanks for a great and EASY recipe!!
I just needed to add something--I was at my daughters school today and was BOMBARDED by the teachers AND kids wanting this recipe!! It was a huge hit--even with 6 year olds!!!!!! Thanks!!!
Wow! These were SO easy to make - much easier than the candied walnuts on this site where you have to take the sugar syrup to a soft ball stage. I ruin a pan every time I make those, but I didn't realize there was such a simpler alternative. These, by comparison, are a piece of cake. I made them with Splenda, and unfortunately, they do have a bit of an aftertaste, so next time I'll just use real sugar and live a little. I baked them on a parchment covered jelly roll pan, so clean-up was a breeze too!
Wow! Easy and absolutely delicious! I submitted a photo of the finished product and it was hard to stop picking at it during the cooking process! I only had half a pound of pecans but used all the same measurements and it came out perfectly coated and delicious! I will definintely give these out for Christmas. It's much better than the nut kiosk you see in the malls. It's so easy to make its absolutely effortless! A must recipe for the holidays!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 92
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