Reviewed: Oct. 25, 2009

I doubled the sugar and eggs, just because I like lots of coating! I omitted the cloves at the suggestion of others. These are the best and easiest I have made, and will be making them again for the holidays!

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Sarah Corrigan

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Reviewed: Oct. 22, 2009

super easy and very tasty-however I would make them again with the reduction of both the cloves and nutmeg. Those two spices were more dominant and I would prefer the cinnamon to be the dominant flavor.

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texasbelle

Cooking Level: Expert

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Reviewed: Jul. 25, 2009

Finally a spiced pecan recipe with the flavors that I've been looking for. My wonderful mother-in-law makes them during the holidays and she overspices them. I took the advise of another reviewer and added 1/2 teaspoon to the mixture. This was a nice find before the holidays roll around.

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Sandy K.

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Reviewed: Jun. 28, 2009

Fantastic! I will admit though I adjusted the recipe with the suggestions listed by KarlyQ from Texas. The nuts came out perfect just the way I wanted them to!

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taaseth

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Reviewed: Feb. 18, 2009

I've made these the last 2 holiday seasons and they are always a big hit. You do have to watch them closely in the oven, they burn easily.

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RCONNOR20

Cooking Level: Intermediate

Home Town: Madison, Connecticut, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 8, 2009

Fantastic!!!! The smells coming from the kitchen were heavenly enough, and then the taste was even better!! Easy, delicious, extra-wonderful. I made a big batch for Christmas gifts this year and they were a huge hit.

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jms250

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 20, 2009

This was excellent. A friend of mine from Pennsylvania always sends me a tin of nuts every year for Christmas. This was the perfect way to add a little snap to them.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jan. 8, 2009

abit sticy, try without egg white

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judyg

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Reviewed: Jan. 8, 2009

Wow, are these addictive!!! Everywhere I brought them over the holidays, they were a hit and I was asked for the recipe several times. I did mine on parchment paper because the first batch stuck so badly. Other than that, followed recipe exactly. Will be making these again for sure. Thanks.!

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REA173

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Reviewed: Jan. 6, 2009

Wow these are really great! I did make a few changes however after going through about 40 reviews. They are as follows: Used 1 tablespoon of vanilla in lieu of the water. Used 1/4 cup white sugar and 1/4 cup of brown sugar. Reduced ground cloves to 1/8 teaspoon and used 1/4 teaspoon plus a tad more of cayenne pepper. I used recommended amounts for the egg white, pecans, salt, cinnamon & nutmeg. I baked on 300 for 30 minutes checking about every 5 minutes and stirred about 4 times throughout process. I also used parchment paper instead of foil. Total winner!!! Husband loves them too ~~

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Shar E.

Cooking Level: Expert

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Reviewed: Jan. 6, 2009

I gave these to my friends for Christmas. Everyone loved them and asked for the recipe. I also use walnuts but I cook them a little less because they burn easier than the pecans.

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Samantha

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Reviewed: Jan. 5, 2009

Easy recipe to follow, not particularly fond of this spice mix. I will try other mixes. The recipe was a good jumping off place though, thanks for posting.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Dec. 31, 2008

What a wonderful, simple recipe! Great flavor, great crunch. I added some whole almonds to the pecans and the result was top-notch. I'll definitely make these again, they're an easy way to impress guests!

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MISSLEEC

Cooking Level: Professional

Home Town: Sea Cliff, New York, USA

Living In: North Fort Myers, Florida, USA

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Reviewed: Dec. 29, 2008

I doubled the recipe for my Christmas Eve party, put in only half the amount of cloves it called for and what a hit! The word "addictive" was heard all around the room!

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Dec. 24, 2008

Excellent!! I baked at 300, omitted the ginger and used a combination of brown, white and Splenda...

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LeighRoy7

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Dec. 22, 2008

This is good. I wish they would've come out a bit spicier, I'll keep playing around with it.

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APRILMARANDA

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 22, 2008

Excellent!!! This Recipe was so good I made a second batch. Used the previous suggestion to substitute Vanilla for the water.

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Lois

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Reviewed: Dec. 22, 2008

Delicious! I used Splenda in place of sugar - no one has been able to tell.

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Annabanana3

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

I thought that these were just okay. I added 1/4 tsp of cayenne because I wanted a little extra kick. I think that the amount of cloves in this recipe is just over the top and it came through in the finished product. If I were to make these again I would probably decrease it by at least half. Also, instead of just pecans I used mixed nuts. Overall, these were so-so.

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Verena

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

I've been making this same recipe (with a few exception listed below) for years and people just go crazy over them. What's great is that they're so easy and quick to make! The exceptions: 1) add 1/4 tsp + a pinch more ground cayenne pepper; 2) use Silpat mats to line my cookie sheets - nothing sticks to those babies; 3) bake at 300 degrees for 30 mins. Note about sugar substitutes: I've tried substituting fructose and splenda (for baking) for the 1/2 cup sugar and they DO NOT work! The time I used granulated fructose they were just awful and actually tasted burnt. The time I used splenda for baking they just tasted like all the other spices with no sweetness at all. Stick with good old granulated white sugar!

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