Reviewed: Feb. 5, 2011

I have a similar recipe that I have been making for a few years, but can't find anymore. This one is pretty close, and plenty good. I doubled the coating, adding a bit of cinnamon and a bit more vanilla. Because I doubled the coating, I added about half a cup extra pecans. I like my pecans coated very well, but I hate wasting good coating that ends up as crumbs after being cooked since it is not covering anything. I got extra candy coated pecans out of it, so it was a win for everyone in my family. Also, I usually cook for longer than 10 - 15 minutes and at a temp of 300 - I just keep stirring every 5-7 minutes to make sure all the pecans are being cooked evenly and the coating is evenly distributed. I probably do this 4 times so I cook my pecans about 20-25 minutes. You can tell when they are done. They lose the wet shiny look.

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8 users found this review helpful

Reviewer:

valerie160

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

Reviewed: Feb. 2, 2011

fantastic!

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3 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 22, 2011

didn't turn out. I had stiff peaks. cooked forever and they still didn't turn out. looked goofy and didn't even taste good. the bottom of one pan burned before they were done.

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21 users found this review helpful

Reviewer:

MELANIEEPP

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Blaine, Minnesota, USA

Reviewed: Jan. 18, 2011

These are easy and delicious. I like to spice them a bit and add some allspice and cinnamon. Great addition to salads like the Roquefort Pear Salad.

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0 users found this review helpful

Reviewer:

pfaas

Reviewed: Jan. 14, 2011

I've made these a number of times according to the directions and they were wonderful. The last time I made them I followed the advice of others and removed them from the oven after about 15 minutes, coated with additional sugar and cinnamon, stirred and baked for a total of about half an hour. They were even better.

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7 users found this review helpful

Reviewer:

indyfoody

Cooking Level: Intermediate

Reviewed: Jan. 11, 2011

Didn't care for them. They stayed 'wet' and sticky

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2 users found this review helpful

Reviewer:

Coralie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Jan. 7, 2011

I literally made these on my lunch break. So quick and easy and they were delicious. I made them for salad, but everyone ended up eating them like candy, so I'm gonna have to make another batch. TFS

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13 users found this review helpful

Reviewer:

1st Lady

Cooking Level: Intermediate

Home Town: Covina, California, USA

Reviewed: Jan. 6, 2011

What a great recipe. After reading the other reviews I doubled the coating ingredients and added cinnamon. I baked at 250 for about 15 mins & then stirred them up and baked for another 15 mins. Next time I'll make sure to flip each pecan over so they get a nicely browned.

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1 user found this review helpful

Reviewer:

Donna0716

Reviewed: Dec. 29, 2010

Very simple recipe...yummy! I toss them in a salad made with Romaine lettuce, sliced strawberries and thinly sliced red onion. Then top with a raspberry vinagarette dressing!

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2 users found this review helpful