Reviewed: Apr. 19, 2012

O...M...G!!! 3 simple ingredients - who knew? I know ppl hate it when altered recipes are reviewed but I have allergies OK! I used butter with freshly cracked salt and nuts. O...M...G!!! This is too addictive.

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Reviewer:

amiddl

Cooking Level: Expert

Reviewed: Mar. 27, 2012

I reduced the butter per the other reviews...added some coarse salt. Soooo yummy! Very rich and tasty. I'm making some more this weekend!

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Reviewer:

Becca

Reviewed: Jan. 6, 2012

Followed the recipe to the letter but they scorched the pecans.

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1 user found this review helpful

Reviewer:

Nancy

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Nov. 23, 2011

So Easy, So Good! I only used 3/4 stick of butter, and fresh ground sea salt. Baked at 275F for 40mins stirring every 10mins. Yummy!!!

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3 users found this review helpful

Reviewer:

BeachPeach

Cooking Level: Intermediate

Reviewed: Aug. 25, 2011

Having in-laws who grow pecans, there are always pecans around. You can use a microwave instead of oven. I use the same ingredients give or take amounts of butter and salt, depends on your taste. I add about a teaspoon of cold butter, couple of shakes of salt, a microwave dish, set on high for one minute and stir between minutes. A cup of pecans can "roast" in about 5 minutes. My family loves this snack year round!

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5 users found this review helpful

Reviewer:

armywife85

Reviewed: Jan. 20, 2011

Worked perfectly, used with a whiskey based beef tenderloin roast recipe and they were amazing!

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5 users found this review helpful

Reviewer:

B Slowleigh

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Beeton, Ontario, Canada

Reviewed: Apr. 25, 2010

I omitted the salt and made a smaller portion and the pecans turned out awesome! I made them to top my french toast egg casserole; it was perfect combination with the creamy, sweet casserole and the crunchy pecan--yummy!

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7 users found this review helpful

Reviewer:

Jamie

Reviewed: Dec. 3, 2009

The 1 stick of butter vs full cup is much better. There was still butter floating around on the tray. Cook only for 45 minutes. The hour mark many had over toasted and become yucky/ semi burnt even with stirring at 10 minutes.

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15 users found this review helpful

Reviewer:

tarmstrong

Reviewed: Oct. 10, 2009

EXCELLENT! I added them to the Holiday Chicken Salad from this site which made the salad over-the-top! I did use half the butter that the recipe called for and I toasted them for about 40 minutes. Definitely watch them closely because they burn very easily. O boy are they delicious! I was having a hard time saving them for the salad. I could have eaten the whole bowl full of them.

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13 users found this review helpful