Reviewed: Aug. 6, 2009

So yummy!

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Reviewed: Jul. 23, 2009

These are so delicious! I've never met anyone who didn't like them. I totally make a pig out of myself when we make them. I use a vanilla/water ratio instead of just water as other reviews suggested but other than that I make them as is. Thanks for sharing this wonderful recipe!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jul. 9, 2009

I've made this recipe several times as written, and love it. They make a great snack to take to work. The first time I made it, I beat the egg whites too long and the pecans were so sharp they cut the rood od my mouth. I've also learned to buy good pecans, not the cheapest bag. I like the Market Pantry brand at Target.

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MMARIEK

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Reviewed: Jul. 4, 2009

Can't keep 'em for any length of time. They disappear. Just great.

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GREENIE2

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Reviewed: Jul. 1, 2009

Oh my goodness these are soooooo good! I followed the recipe exactly as stated and they turned out perfect. I made them for a party tomorrow, but am afraid I might eat them all before I get them there! Thanks for a great recipe! Note: These got rave reviews at the party! Just like me people could not stop eating them! Will be making these on a regular basis!

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GoMoGo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jun. 27, 2009

These are awesome and addicting!! The only thing I changed was doubled the cinnamon. I'm going to try them without the cinnamon for salad toppers too!! Thanks for a great recipe!

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HALLGAL

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Reviewed: Jun. 26, 2009

ah-mayh-zing.

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annaphylaxis

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Reviewed: Jun. 24, 2009

I made these for a strawberry salad and omitted the cinnamon...delicious!

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FrugalMenuMama

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Reviewed: Jun. 14, 2009

A huge hit at Christmas time! I quadrupled the recipe and it made way too many, but they did eventually get eaten!

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Bridget

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Reviewed: May 31, 2009

While these were really good, I have to say, I've made sugared pecans in a pan before and they are even better! I would add more vanilla as suggested by others. My pecans weren't pretty since I just tossed it all in the mixing bowl of egg whites. If you want it to look nice to give it to someone, I think coating them using ziplock bags would work better.

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Stacey

Cooking Level: Intermediate

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Reviewed: May 30, 2009

Really Great!! Not too sweet....just right.

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baileymrz

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Reviewed: May 29, 2009

These are very addicting... only thing I did different was add a splash of vanilla to the egg white...very tasty

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Candice

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Great recipe.. stuck close to the original. only difference i did was use 1 tsp water and 1 tsp vanilla. baked at 250 for 45 min., turned off the oven and let them sit for 15 minutes. they were dry and crispy when i pulled them out!

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brittnay:)

Cooking Level: Intermediate

Home Town: Bellevue, Nebraska, USA

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Reviewed: May 23, 2009

I make these every year when it starts getting chilly. Not only are they amazing, but they make your house smell absolutely incredible when you are toasting. I have started to include them in our Christmas gift baskets and people just rave about them!

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: May 10, 2009

Yum!

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DEIDRA1

Cooking Level: Expert

Living In: Fond Du Lac, Wisconsin, USA

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Reviewed: Apr. 26, 2009

I never had pecans so I used almonds and also splenda in place of white sugar...they turned out prttty good. Although I'm sue if I used pecans and white sugar they would have been perfect! thanx

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Artsyfartsygirl

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

I use these on spinach salad with gorgonzola cheese, strawberries and raspberry vinegarette dressing. They make the salad perfect!

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jenhines

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Reviewed: Apr. 16, 2009

These are absolutely wonderful! I love the nuts that you can buy at the mall but these have that homemade taste that the mall can't beat! I made the recipes as described but I did add a little vanilla to the water and a touch of freshly ground nutmeg and they were perfect. My family could not keep their hands out of them. I will be making these again and again!

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Tershme

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Reviewed: Apr. 7, 2009

Fantastic! My friends are all foodies, and this was a huge hit. I used walnuts instead of pecans, a small splash of vanilla, and added a 1/2 teaspoon of nutmeg. Per peoples' suggestions, I also added a second egg white. Great results!

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