Reviewed: Jun. 23, 2011

These are the best candied pecans I've ever made. Thanks for the great recipe! If you add additional water, then it becomes a glaze, but I don't recommend it...although the taste is the same the pecans aren't as crunchy.

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6 users found this review helpful

Reviewer:

Ames86

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: New Salem, Illinois, USA

Reviewed: Jun. 17, 2011

The honey flavor was overpowering the first time I made them (I'm not a big honey fan in the first place). So, I just omitted the honey and they came out great!! VERY sweet and rich!!

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Reviewer:

E Angel527

Reviewed: Dec. 20, 2010

Mine are not done cooling/drying but the mixture is very good. I was looking for a recipe for the single praline pecans that you buy in the store not clumps. I ended up using the two full pounds of pecans (5 to 6 cups) that I bought and there was still enough mixture to coat maybe another half pound. Hopefully this recipe will dry enough to store in bags and not clump back together. I didn't modify the other ingredients at all, only the pecans. I will post an update and I will be making these again with more pecans. It takes a little while to separate all of them in to single pieces but it will be worth it.

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3 users found this review helpful

Reviewer:

PIMPIN' CHEF

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 29, 2010

I was looking for a light sugar coated pecan. this is definately not it. The coating is very thick and you lose the taste of the pecan.

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Reviewer:

felix

Reviewed: Dec. 29, 2009

tasted really good. I did not have rum extract so I substituted 1 tsp rum instead. The only thing I did not like about this recipe was the pecans sort of "clumped" together a little. However, I would make again.

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Reviewer:

jeanne mason

Reviewed: May 23, 2009

Excellent!!!! My husband and I were out last night at a Mexican restaurant where he purchased a praline like he always does and he enjoyed it so much that he begged me to make them sometime. So I did and they were the best we've had so far!!! I too used rum instead of the extract along with regular syrup instead of honey bc I didn't have the honey AND I even tossed in a bit of almond extract for my own enjoyment. Great recipe!!!!

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7 users found this review helpful

Reviewer:

HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Jan. 7, 2009

Yep. They're good.

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Reviewer:

cbgv

Reviewed: Nov. 12, 2008

I made a test batch of these this afternoon. Soooo addictive! I made 1/4 of the recipe. Don't have a candy thermometer so I did the soft ball in water test. All that being said. I have to get a candy thermometer as I may have taken the candy to a little higher temp. Secondly my pecans had been in the fridge, but I thought out long enough...guess not, as the "goop" set up too fast after putting in the nuts. Next time I will toast the nuts and then cool to room temp just to give them a little more flavor. The aroma when the rum extract hit the warm candy mixture...wow! Cooled them on the Silpat. Maybe next time I may add a little "heat" to them, just a little something to get your attention but not burn.

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Reviewer:

Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

Reviewed: Nov. 3, 2008

Yummy. Just like how I remember them in New Orleans! Except don't try to be more clever than the recipe: I didn't have wax paper and thought to myself, "Self, I'll bet I can just put these on a cookie sheet." Yeah, not a good idea. Still tasty, but now I cannot pawn these off on people at work like I usually do...

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