"These have become favorites of almost everyone who has tried them." — Jan
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After reading all the prior reviews I made a few adjustments. This is a fantastic recipe, I just adjusted it to fit our taste. I upped the oven temperature to 300. I doubeled the coating. I baked them for the maxium time noted. I then took them out and stirred them up. I used cinn/sugae and sprinkeled it generousally all ove the nuts and stirred again. I then put them back in the oven until the were no longer shiny. They came out just like the nuts in the mall. Crunchy, slightly sweet and impossible to keep you hands off of!
These taste pretty good, but look terrible.
Did I do something wrong? The coating is a funny tan color, and the pecans are all puffy and oddly shaped. They don't really have a pecan shape anymore. I'd hoped to use these as a garnish on a cheesecake, but they just don't look very appetizing. I would make these again if they were just for me to snack on, but I wouldn't serve them to anyone else.
This is a good recipe (I added about 1/2 tsp cinammon to it - yummy!) but you really have to do what it says. The eggwhite must really be STIFF. If it isn't the nuts will be soggy and stick together. In order not to add anymore moisture, I used Reynolds Release foil and ditched the PAM spray. Even still, I found they needed to be baked longer (maybe 1/2 hour total)and that as they were cooling, I had to turn them to get them dry all around. They stored nicely for almost a month in a ziplock bag. They were the perfect addition to my Citrus Splash Salad! These will be trotted out in my house again at Christmas time for sure!
I was impressed at how easy these were to make. I wish I had read all the reviews first, so I would have added some cinnamon, but they were still good. The only difference is that I used parchment paper instead of wax paper and I did not spray it. They did not stick at all. Thanks for a very easy and tasty treat.
I made these last year after reading everyone's comments. What a hit! I adapted the recipe by
doubling all the coating ingredients for the 4 cups of pecans; I also added 1 tsp honey and about 1 TBSP cinnamon to mixture. Then after laying out on baking sheet, I heavily sprinkley
mixed cinnamon sugar over them. I did bake about 40 minutes and cooled on racks. They were such a hit last year, I'm making 24 cups of nuts, pecans and almonds this year.
This recipe was excellent. I made them to give as Christmas gifts for extras at our usual family gathering. My husband almost wouldn't let me give them away. I altered the recipe slightly...I doubled the ingredients except for the egg white, added 1 Tbsp. of cinnamon, 1 tsp. honey, and sprinkled them with cinnamon sugar before baking. I also baked mine for about 25-30 minutes. *NOTE* It doesn't matter if you spray the wax paper with cooking spray...they still stick. As soon as they are done remove them from the wax paper, or you will be picking it off the back of the hard candy.
These are just like store bought candied pecans! I had to cook mine much longer (I eventually turned up the oven to 350), but they came out perfectly. Thank you for the recipe!
With the following changes, I found these to be addicting: Doubled the coating (or half the amt. of nuts),add cinnamon and xtra vanilla. I also found this took longer to cook-ALSO don't forget to greese the wax paper, that makes a huge difference!
* Percent Daily Values are based on a 2,000 calorie diet.
Candy Coated Pecans
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 280
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