Reviewed: Dec. 11, 2008

Quick and easy. I saved the bits of sugar that fell off when I broke the pecans apart and sprinkled them on my cream of wheat the next day.

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Reviewer:

Lynn

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Reviewed: Dec. 8, 2008

Good recipe - nice and crispy! I had to add more egg white than what was stated because all the sugar wouldn't stick to the pecans. For the second batch I made, I added a little more egg white and all the sugar stayed on. Great tasting, but I think they need a little something to taste like the nuts you get at the mall. Maybe add a little cloves and nutmeg, and also substitute some brown sugar for a portion of the white?

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The (Almost) Amazing Mammarino

Cooking Level: Expert

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Reviewed: May 28, 2008

Everytime I make these my Mom tries to hoard them all. I added some other spices for my liking. I add nutmeg and use half white sugar and half brown sugar. I also add some allspice to it. They are great!

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Catherine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 31, 2007

This was an okay recipe.I think maybe the cook time was to much.I cooked them 25 minutes and they tasted a little burnt.I think also maybe could use a little nutmeg and butter.

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Shannon G.

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Reviewed: Dec. 20, 2007

I made these just as instructed...I am looking for the nuts like you find at the mall that are served in cones. This recipe is not what I am looking for but they are pretty good. I think they are a little dry on their own, but they are really great on salads.

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love2cook

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

Wonderful recipe! Super easy! Always get tons of compliments every time I make it....great of holiday snacking. Also fabulous with almonds.

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SUNSHINE121298

Living In: Hamilton, Ohio, USA

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Reviewed: Dec. 14, 2007

These were soooo good. My only suggestion would be to use more than 1 tablespoon egg whites and to really wisk them. I made two batches and the second came out much better than the first. Everyone loved them!

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RebeccaMazz

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Colonia, New Jersey, USA

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Reviewed: Dec. 1, 2007

This is a wonderful, easy recipe. I used a mix of walnuts and pecans, and used an apple pie spice mix instead of straight cinnamon. Fantastic on their own, but to die for when added to a spinach, dried cranberry, gorgonzola salad with a raspberry vinaigrette dressing

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Tennessee

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 6, 2007

Great as is! I've made these with a little added brown sugar and real maple syrup~ADDICTIVE & still very versitile! These make a wonderful gift also!

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jody1

Cooking Level: Expert

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Reviewed: Dec. 24, 2006

This gets five stars for being easy and customizable. I added a little clove, nutmeg and a touch of cayenne. I also did the 1/2 white, 1/2 brown sugar. Next time I might add a little more heat. They are addictive and again, SO easy!

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scottiboy

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 21, 2006

Very tasty. I also used a mix of brown and white sugar. I was afraid they would stick, so I baked the nuts on a piece of aluminum foil sprayed it with Pam. It made for a very easy clean up.

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Reviewer:

BRITT

Cooking Level: Intermediate

Home Town: Floyd, Virginia, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Dec. 17, 2006

Amazing! I doubled this recipe and used a serving of egg substitute instead of the white. Try adding cloves and nutmeg too! Wonderful for holiday gift giving.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Reviewed: Dec. 17, 2006

I loved this recipe. I made a batch and took to work. They were gone before the workday was done. I fixed another batch for home. This time I changed the recipe somewhat. I put 1/2 white sugar and 1/2 brown sugar. I also added butter flavoring to the egg white mixture. They reminded be of buttered pecan ice cream. In fact, they would be excellent served with some vanilla ice cream.

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