Reviewed: Sep. 2, 2009

I've been looking for a sweet & spicy nut recipe that doesn't use butter or egg whites (so they'll keep longer)...and this one is really nice! I added 1/2 teaspoon salt and I'm glad I did. I cut the cayenne down to 1/4 teaspoon based on other reviews, but then it was barely detectable at all. Next time I will definitely add the full 1/2 teaspoon...and I'm not one for a lot of cayenne. I reduced the oven temp down to 325 degrees to try and avoid the burning that other reviews mentioned, but mine still burnt a bit on the bottom. Next time I'll lower it down to 300 degrees and check them at 12 minutes instead of 15. I also used parchment paper (not foil) and had no problem with the nuts sticking. I plan on making these again for holiday gift giving...Thanks!

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Shae's Mama

Cooking Level: Expert

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Reviewed: Jun. 27, 2009

These spiced pecans are awesome! Great for snacking and on salads!

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MinnesotaGirl

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Reviewed: Feb. 15, 2009

I added these pecans to a salad last night and they were wonderful ! Even my husband who's not crazy about pecans liked these in a salad. Its the mix of the sweet/hot that makes it. I will make them again.

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Laura

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jan. 25, 2009

So many of the glazed nut recipes call for egg white. I simply didn't want to be bothered. So I chose this one. Then I started playing...added some salt, sprinkled in some cinnamon...Sneaky hot sweet nuts. Yum. They've been referred to as the "devil" nuts because you can't stop eating them.

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Joanne

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Reviewed: Oct. 12, 2008

These were EXCELLENT and really easy. I have another recipe that is much more complicated. I followed others' comments and added 1/2 tsp salt and only used 1/4 tsp cayenne pepper because my family does not like spicy food. Also, I would recommend spraying the aluminum foil with cooking spray.

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kyalowitz

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Reviewed: Jul. 10, 2008

These were wonderful! Very easy to make and a hit with everyone. I only used 1/4 tsp. of cayenne (it still had a kick) and 1/2 tsp. of salt for that salty/sweet flavour. They were great added to a salad of mixed baby greens, blue cheese, strawberries and raspberry vinaigrette. They are also perfect as a snack with your favourite cold drink.Very crunchy & fresh!

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CELTICKIM

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 6, 2008

What a great taste! I can't stop eating these pecans. I used Splenda instead of the sugar and (hopefully) reduced the calories.

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ENGARDE68

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Reviewed: Dec. 23, 2007

Nice surprising flavor

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 2, 2007

This was very good. I didn't use as much cayenne because the people I was making this sald for didn't like spicy food. Next time I would lower the temperature to 300 because some of the smaller, thinner pecans were overcooked and burning after 10 minutes at 350 degrees. Also, some became glazed (caramelized) and some didn't. I will definitely use this again for my next salad.

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Maycat

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Reviewed: Oct. 6, 2007

This recipe is not my favorite. Maybe I baked them too long but the pecans turned out a little too crispy and they tasted bland, even with the cayenne pepper.

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ahoward923

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Reviewed: Sep. 18, 2007

These make an AMAZING salad topper! I added in a few pinches of sea salt, ended up with a sweet, spicey & salty treat! Perfect on my baby spinach salad, with a homemade honey, bacon and mandarin dressing, red onions, mushrooms, and crumbled goat cheese....Mmmmmm mmmmm!!!!! Friends say it's straight out of an upscale restaurant :)

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