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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KarlyQ

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Dec. 17, 2008

I tried to cut back on the sugar and was disappointed. They looked like they were thoroughly coated, but they didn't taste sweet enough. Next time I'll add all the sugar.

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Dec. 17, 2008

These are wonderful. I also added a teaspoon of ground ginger. I'm making another batch today and I'm going to try it with some fresh grated ginger this time. We love everything ginger.

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Deborah G

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Reviewed: Dec. 14, 2008

EXCELLENT!!!Made these for gifts. I put them in pretty jar and the family loved em!

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Sassy

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Reviewed: Dec. 12, 2008

I got this recipe from Taste of Home magazine many years ago and make them every year. They always come out perfect and are a big hit with everyone. I was asked to put this in a recipe book that we made at work to sell as a fund raiser for our Christmas families. Store them in an airtight container and they'll last for a long time.

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SUZIQ57

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Reviewed: Dec. 6, 2008

This is good, but you can add more pecans (another 2 cups) with this amount of sugar. Also, they do burn before thirty minutes, so I will try cooking them at 300 degrees next time for 15-20 minutes.

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Peggy

Cooking Level: Intermediate

Home Town: Duncan, Oklahoma, USA

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Reviewed: Nov. 27, 2008

Very good. I made this for my Thanksgiving salad that calls for spiced pecans. Wonderful on the salad as well as just to snack on.

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 24, 2008

Phew..I pulled these out in the nick of time! So yes, watch closely (I had oven at 300 degrees). Love the basic recipe. I had close to 4 cups pecans so I used 2 egg whites with a splash of vanilla. I also added about 1/2 tsp chili powder & cayenne pepper to jazz these up. Omitted the clove & used allspice instead. Fairly simple and real darn yummy! Thanks for the post.

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Trish3809

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

These are really fantastic!! I was worried that it had too much cloves and nutmeg but it was really tasty!! They taste great as a snack and also added to salads. I plan on making several batches to hand out as gifts at Christmas.

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sue

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Reviewed: Nov. 9, 2008

30 minutes is waaay too much time in the oven. I probably took the tray out around 15-18 minutes. Stir the nuts often, not just once or twice! I substituted vanilla extract for the water.

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 2, 2008

I've made this for the holidays the last few years and it's been a huge hit with EVERYONE! I used wax paper last year which saved my baking pans.

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AEHMANN

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Reviewed: Sep. 13, 2008

Just made these as a snack, and yummy! I used brown sugar instead of white becuase I like the mollassis flavor, and added 1/4 tsp cayenne for alittle kick. I would probalby cut back on the cloves or leave them out alltogether. I like cloves, but not so sure I care for them in this recipe. I also dropped my oven temp to 300 and stirred every 5 minutes or so. Were in oven a little over 20 minutes total. AND I used a Pampered Chef stone so I didn't have to deal with foil or parchment paper. Made stirring easy. Overall though, very good.

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Stephanie Tunney

Cooking Level: Expert

Home Town: Minier, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Jun. 9, 2008

Really good... used these on a salad with strawberries and mandarin oranges with some balsamic chicken breasts and a raspberry vinaigrette... KEEPER!!!

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ERAMSAY1

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