Reviewed: Nov. 21, 2009

Delicious!! I can't stop making them for friends and family right now! The are the top request in my busy baking kitchen! Thanks so much! I did use 3 tspns of cinnamon and a quick dash of pumpkin pie spice and 1/2 c. brown sugar with 1/2 c. white. Mmm mmm good!

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ErickaGWaters

Cooking Level: Intermediate

Living In: Hendersonville, Tennessee, USA

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Reviewed: Aug. 3, 2009

Fantastic! I made these as a desert for a friend with a lactose intolerance and he thought it was the most thoughtful thing! They are so easy and addictive!

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pammo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Aug. 1, 2009

OMG we just LOVED these! I doubled the salt for a more sweet/salty taste, and nobody could stop eating them! I will be making these a LOT!

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: May 7, 2009

Very very good. I used vanilla with the water. I used mostly brown sugar and tripled the cinnamon. Great suggestions from others. I also used a 9x13 pan so it was easier to stir.

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Alisha

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

I made these for my husband (who is very, very picky) and he LOVED these. He even told everyone at his work about them, and now they are taking up a collection(for the nuts) so I will make them the snack! Thanks so much for a great recipe. I did take the advice of others and made the following changes: I cup sugar, 1 tbl cin, and 1 tsp of vanilla extract (add to egg mixture).

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runningmom12

Home Town: Edmond, Oklahoma, USA

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Reviewed: Jan. 20, 2009

Yum! I made this with walnuts rather than pecans, because it was what I had in the house. It was super easy to make and really, really tasty -- and everyone loved it. I'm definitely going to make this in the future, and maybe try the pecans that time (though the walnuts were awesome, too).

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Rachel

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Reviewed: Jan. 15, 2009

These were easy and tasted good! Don't overcoat or they get to be too sweet.

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Danielle

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Reviewed: Jan. 14, 2009

I followed the recipe exactly. Very addictive! Not overly sweet or salty; a nice balance.

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Dec. 20, 2008

I triple the amount of cinnamon to make it even better!

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GDT69_2000

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Reviewed: Dec. 16, 2008

This is so incredibly good and so easy. I can't stop eating them.

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Deanna

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Reviewed: Dec. 11, 2008

I love this recipe!!!!! I added cashews with the pecans. Everyone loved it. I will however be giving these out in cute containers for Christmas gifts without the cashews. My friends said they liked the pecans better than the cashews. I did add a little more sugar and cinnamon and less salt. Will make a lot more for Christmas. Thanks for sharing this recipe. Merry Christmas to all.

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love-always / Karen

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

I use a heaping tablespoon of cinnamon and a little more than four cups of nuts (usually a mixture of pecans, walnuts, and almonds).

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Dec. 5, 2008

I made these today to give out as gifts and I ate half of the batch myself!! I cannot believe how yummy they are and how easy the recipe was to prepare. Fantastic...a keeper!

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Juniper20

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

I followed the recipe exactly and everything came out perfectly. These are so addicting! This recipe also works well with almonds.

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T.C.

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

Substituted vanilla for water. Perfect for jazzing up nuts. Worked great with almonds and walnuts.

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Oct. 10, 2008

Delicious! Love the sweet and salty combination. In fact, I may add just a little extra salt next time, but that's just personal taste. Easy, no-fail recipe.

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CAMPPJPATTY

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 25, 2008

These turned out awesome!!! Way better than the ones you get anywhere else and so easy to make at home. I made a few changes based on other recommendations. I changed the sugar to 1/4 Cup of white and 1/4 Cup brown, added 1/2 Tsp vanilla extract to the egg mixture, and used 1 Tbsp cinnamon. This is a definite keeper. I don't think they will be around long!!

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Cristina

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Jul. 24, 2008

Absolutely divine!! I've made two batches and am getting ready to make another. These are great with ice cream, on salads or just by themselves.

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CINDUMS67

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Arlington Heights, Illinois, USA

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Reviewed: Jul. 8, 2008

I cannot say enough about this recipe! Perfect the way it is! I make this and put in cute jars to give at Christmas. I've also used Splenda instead of sugar...coating isn't as thick, but it's a great alternative for a diabetic. Everyone thinks I'm a wonderful cook when I make these...they have no idea how easy this is! This recipe is better than any sugared pecans you can purchase. A fool-proof recipe!

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