Reviewer:

ermaurice

Cooking Level: Expert

Home Town: Port Clinton, Ohio, USA

Living In: Rural Hall, North Carolina, USA

Reviewed: Oct. 6, 2010

These are awesome and now a part of our Christmas Eve food extravaganza!

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4 users found this review helpful

Reviewer:

superwoman8977

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Beech Grove, Indiana, USA

Reviewed: Aug. 8, 2010

I made these to give to a friend for her birthday a while back. I was kind of stumped for a small gift for her. I really wanted to do something homemade. I'm not too crafty, but love to cook. When I saw this recipe, I got inspired. We had had something similar (and expensive) in Disney World and loved them. She is from Texas, so figured it was a good sign! They were awesome!! She got so excited when she pulled the container out of the gift bag..."I LOVE pecans! How did you know?" I didn't, just picked the right thing! Make a big batch...they won't last long!

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15 users found this review helpful

Reviewer:

Dottie

Cooking Level: Intermediate

Living In: Dover, Delaware, USA

Reviewed: Aug. 2, 2010

Awesome! We did them in the frying pan instead of baking them because we needed them super quick. Turned out great and made our salad a hit! Also went very well with our baked brie :) Will definitely make again!

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18 users found this review helpful

Reviewer:

jennabeanski

Reviewed: Jul. 9, 2010

Just made my first batch and they are very good. My only issue is there might be too much salt. I can't even believe I'm saying that because I'm a salt lover. Another recipe I was looking at only calls for 1/4 tsp of salt and I think I'll follow that next time. But these definitely won't be thrown out! They're great. It does take some babysitting of the oven, but it's worth it. I might play around a little bit with some more cinnamon, less salt, more brown sugar and see what I get. All in all a great recipe and worth a try!

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49 users found this review helpful

Reviewer:

nattyb

Reviewed: Jun. 13, 2010

I made the this morning and my DH and I keep going to them. I did use two egg whites because my eggs seemed so small. made them to put in a salad and will use them over ice cream and many other things. I wonder can you store them in a tight cookie tin and do they freeze well. I will put some in the freezer later. I can't wait to have the salad this evening. I would like to have some on hand all the time for company. I just looked at my rating because I want to make them again, but I don't remember using so much vanilla. Is 1 Tablespoon too much?

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5 users found this review helpful

Reviewer:

NORMA47

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Jackson, Wisconsin, USA

Reviewed: May 31, 2010

I looked for this recipe after paying $8 for a 1/4 lb of these sold as gourmet nuts. I can't ever resist recreating a recipe. I had all the ingredients on hand (I'm from Texas and pecans are a staple in one's home), so I made these this weekend and people couldn't stop eating. I followed the direction with no changes. So, for about $6 we enjoyed a 1 lb of these delicious nuts. Thanks for sharing this recipe. It's a keeper

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14 users found this review helpful

Reviewer:

RTH2067

Reviewed: Mar. 30, 2010

Perfect recipe! Tastes just like the Nutty Bavarian. I did add a little extra cinnamon. (I always add extra cinnamon to everything because I love it!) These are their best warm out of the oven.

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3 users found this review helpful

Reviewer:

mriann

Cooking Level: Intermediate

Living In: Joplin, Missouri, USA

Reviewed: Jan. 23, 2010

These were incredibly easy. I thought that they would be very sticky, and stick to the pan and everything else. I had no problems while they were baking, but they did stick a little after they cooled but they were sitting in a pool of the coating. They were a christmas favorite this year.

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4 users found this review helpful