Have made this recipe numerous times and am finally getting around to rating it. It's my go-to recipe for when I need something sweet yet substantial in my menu, or want to give a from-the-kitchen thank you gift that's a little more sophisticated than cookies (these pecans look really pretty in a nice cellophane or sheer fabric bag tied with ribbon or raffia). I tripled the recipe and served them in foil cupcake liners at my daughter's birthday party and both the adults and kids gobbled them up. The spices are great as written, but I like to add a few dashes of chili powder or cayenne to lend a little spice. I line my baking pans with nonstick foil, bake them at 325, stir every 7 minutes or so, and watch carefully as sugared nuts can go from happily baking to unhappily burning in a nanosecond. I can't remember if the recipe directs it or not, but I recommend pulling the foil (with the nuts on) off the pan and letting the nuts cool on the foil on the countertop for 5-10 minutes before gently stirring to loosen and removing from the foil. All in all, this has been a terrific standby recipe that was the first one I thought of to put in my AR recipe box.
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