Reviewed: Nov. 7, 2009

oh my god. SO DELICIOUS. Crowd pleaser! Will make again. :) Thanks! I also added vanilla as suggested and upped the cinnamon to 1 tsp. Fantastic!

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Hanna

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Urbana, Illinois, USA

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Reviewed: Nov. 6, 2009

Thanks for a great recipe! I used these to top pumpkin cupcakes, and they were a monster hit. I'll definitely use this crazy-easy recipe again! I think I'll try them with savory spices too.

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CiCi

Cooking Level: Intermediate

Home Town: Burbank, California, USA

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Reviewed: Nov. 1, 2009

I found these to be deliciously addictive! I used two egg whites and vanilla in place of the water. I will make these again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Oct. 31, 2009

My sister-in-law makes these but she adds a tablespoon of orange extract and they are simply fantastic!!! She makes a big batch of these at Christmas every year and I just can't get enough of them!

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David W. Smith

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Buckhannon, West Virginia, USA

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Reviewed: Oct. 31, 2009

I doubted my husband when he wanted to get all fancy and make these. I admit I was wrong. These are awesome! We put them in a spinach salad with strawberries, mozerella cheese and a poppy seed dressing.

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kdbhooker

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Canton, Georgia, USA

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Reviewed: Oct. 26, 2009

Just like all other reviewers a definite "5" star. This is so easy and they are absolutely delicious. I took the suggestion of others and used 2 egg whites and added 1 tsp of vanilla. They are now sitting in an airtight container ready for future use. YUM!

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Oct. 25, 2009

Easy enough for my husband to stay busy and out of my way and delicious for everyone to enjoy as they arrive for dinner!

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nina_shawn@cox.net

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Reviewed: Oct. 24, 2009

Easy and tasty! I started off at 250 degrees and raised the temp to 350 degrees to speed up the "drying out" process. Turned out great.

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Toya84

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Oct. 19, 2009

I had leftover pecans from a pumpkin chessecake I just made so I decied to try this recipe...let's just say I'm very happy with the turnout;not only was the recipe very easy, but the pecans tasted really good, my husband and I couldn't get enough. I will definitely make theses again.

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junebug

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Reviewed: Oct. 19, 2009

I did not have any cinnamon, so I used "Baking spice". They turned out great! I used them in a salad I served at a dinner recently and got rave reviews. I will definitely make them again!

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SANDYR54

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

Incredible!! I did go with the suggestions. I used 2 egg whites, 2 tsp. of water and 1 tsp. of vanilla. I added the peacans to the frothy egg whites, water and vanilla and then just folded in the sugar, salt and cinn. They turned out so good I have plans to make them as gifts for the holidays. Thanks for the recipe!!

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MC

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Reviewed: Oct. 15, 2009

I loved this recipe to make pecans for snaking on Thanksgiving day! I added a little bit more vanilla and cinnamon, for my taste preferences, and it was perfect. I also just stirred it all together in a bowl instead of using a ziploc bag, and that was sufficient.

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Jessica

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 13, 2009

This is a great recipe. It was very simple and so yummy! I also substituted the tsp of water with vanilla and they turned out great. I am definately going to make these again!

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jasminek

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Reviewed: Oct. 10, 2009

PLUS 5 MORE STARS!! This recipe is just too easy to taste this good! I did as other did and used 2 egg whites, vanilla extract instead of water, and a full tsp of cinnamon. I can't imagine anybody not liking these. I'm putting it in my "to make" list for the holidays! Thanks Carolyn!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Oct. 10, 2009

What can I say? Another 5 stars! Made these to add to salads but ended up putting them in a nice jar on the coffee table. Going to make another batch for a gift!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Oct. 7, 2009

Delicious! I keep them on the counter for a snack.

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stcsam3

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Reviewed: Sep. 30, 2009

I've been making these for two years now and they are always a HUGE hit. We eat them almost nightly by sprinkling a few on top of our garden salads for a bit of sweet! I package these up for Christmas and hand them out with our cookie platter as well, now it is a welcomed favorite. My only tips - buy the two pound bag of pecan halves at Costco (much less expensive) ... never skimp on the cinnamon (I usually add a heaping teaspoon for a double batch) and make sure to "stir" every 15 minutes! Enjoy!

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Heather

Cooking Level: Intermediate

Home Town: Lake Tapps, Washington, USA

Living In: Lynnwood, Washington, USA

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Reviewed: Sep. 28, 2009

These are so great! I take them anywhere I'm asked to bring something and they are always the first item to disappear from the table. The only changes I make is I use walnuts instead of pecans and I sub the water for 1/2 Tbsp. vanilla and 1/2 Tbsp. water. I've also added nutmeg and cloves to the sugar and cinnamon mixture and it adds a great flavor. I don't feel there is a need for a second egg white like some users say if you are, in fact, only baking one pound of nuts. They are crunchy, delicious and are not only great for snacking but are also wonderful in salads!

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aandhmommy

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Reviewed: Sep. 28, 2009

These are SO good and SO easy to do. I added vanilla instead of water as one person already suggested and it was sooooo much better! Also, adding a pinch of allspice to the cinnamon brings a little more flavor to celebrate fall. Also i lined my pan with foil so i could just throw it away when i was done.

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