Reviewed: Nov. 20, 2009

YUM! This turned out great! A month ago, I had never tried a pecan in my entire life, until we went to a holiday bizarre and a woman gave me a sample of a candied pecan. It was so good, that I wanted to find a similar recipe to make myself. This is it. Fantastic. I took other reviewers' advice and used 1/2 cup of white sugar and 1/2 cup of brown sugar, and substituted vanilla extract in place of the water. Thanks for a great recipe!

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JENNY23315

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Nov. 8, 2009

Couldn't be an easier recipe. Similar to others, I lined the baking sheet with aluminum foil and lightly buttered it.

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Brooke

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 5, 2009

I adapted this recipe to make a slightly different presentation: I double everything except the nuts and bake it on a tray (covered in greased foil for easy cleanup). This way you end up with an almost meringue-like square full of nuts. I also sub vanilla for water, add a dash of orange extract (for holiday flavour) and do half white half brown sugar. I realise this sounds like I changed the recipe completely, but really they're just small differences. The original mix has perfect proportions and cooks perfectly.

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 27, 2009

These tasted so delicious and looked awesome!!! I used 2 tbs of vanilla instead of water, 1/2 cup white sugar and 1/2 cup brown sugar. I will definitely be making these again.

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jenny

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Reviewed: Aug. 17, 2009

Loved these!!! I also followed other reviews and used 1 tbs vanilla instead of water. Next time i will try using 1/2 white sugar and 1/2 brown sugar. I will definitely be making these again! It was so easy to do!! UPDATE: I made this again using 1/2 white sugar and 1/2 brown sugar and used almonds instead of pecans. I couldn't really tell the difference with the brown sugar (it's still delicious!) The almonds were yummy too. Either way, I love this recipe and will definitely be making it again!

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recodie

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Reviewed: Aug. 2, 2009

Yummy! Used 1 tbsp vanilla and cayenne instead of cinnamon!

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abbe

Cooking Level: Beginning

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Reviewed: Jul. 31, 2009

HOLY MOLY these are awesome. The only a few changes that I tried after reading the reviews - use 1/2 white sugar and 1/2 brown. Used 1 tbs water and 1 tbs vanilla extract. Used cooking spray on pan rather than butter. Great to eat by themselves or on a salad. I'm putting them on Twice baked sweet potatos too!

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cookin'mama

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Jun. 10, 2009

Made these to go in "Speedy Pear and Pecan Salad" - perfect!

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Holly

Cooking Level: Expert

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Reviewed: May 27, 2009

Ditto on using half white/dk brown sugar..spread some soft butter on foil inside a cookie sheet. Easy cleanup, also used 2 tbsps vanilla instead of the water...When done, I laid out on parchment paper and put some extra fine salt before they cooled. came out superb!

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mvparkercg

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Reviewed: Apr. 27, 2009

These are a HUGE hit in my family - my husband adores candied pecans and he favors this over my usual way of browning the sugar in a pan - this recipe is way easier, much lower in fat, and tastes amazing - it is addictive. I add a dash of vanilla after the eggs are foamy, before adding the sugar mixture.

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esti

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Reviewed: Apr. 24, 2009

Easy to make and perfect for parties!

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Pamela

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Reviewed: Apr. 11, 2009

Fantastic! I made them as-is in the recipe and they turned out so great. I've also used this recipe with almonds with great success. Definitely a keeper!

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SHIMMER2

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Reviewed: Apr. 7, 2009

These were SO yummy! We could barely stop eating them. When I got them out while I had company, they lasted all of 5 minutes. I did use other's suggestions and used 1/2 cup brown and 1/2 cup white sugar, and instead of 2 tablespoons water I used 1, and 1 tablespoon of vanilla. And every time I stirred them while they were baking (in a 9x13 cake pan) I had to wash the spoon off because I kept licking it :-)

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Lilli Kroes

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Menasha, Wisconsin, USA

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Reviewed: Apr. 6, 2009

very tasty!

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Robin M

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Union City, Pennsylvania, USA

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Reviewed: Mar. 24, 2009

not as great as I had hoped. I'll keep looking for the 5 star one!

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COMONMOMMY

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Everyone liked this recipe. I made the recipe with 1/2 brown sugar as suggested, and used both pecans and walnut halves.

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ben

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Reviewed: Feb. 9, 2009

Big hit during the holidays! So easy and it made the house smell delicious. I will be making these again!

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Mindy

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

used vanilla extract instead of water and the 1/2 brown, 1/2 white sugar combo as recommended in previous reviews. lined a pan with aluminum foil and baked for 400 F for 25 minutes. It really speeds up the process and makes this easy recipe even simpler. the light coating is delicious and crunchy, not too hard or brittle.

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mysticcher

Cooking Level: Intermediate

Home Town: Irvine, California, USA

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Reviewed: Dec. 31, 2008

Loved this recipe! I added cayenne pepper to give it a kick and they didn't last long!

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tawny perry

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

OMG! I made these to give away in gift boxes with some cookies...I think I ate half of them. Warning! Do not taste test when they are warm unless you plan on making another batch! Definitely cook on aluminum foil to help with cleanup.

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