Reviewed: Sep. 19, 2008

I like these. I don't have too much to say about them, but they are pretty good.

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Jenn

	Cooking Level: Expert Home Town: Newnan, Georgia, USA Living In: Dallas, Texas, USA
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Reviewed: Jul. 25, 2008

I made these for a fried chicken salad. I wanted something sweet, but not overpowering, and these were it. Hubby (who hates nuts) said they made the salad restaurant quality. And they were good to eat by themselves too! Other than halving the amount of pecans used I followed the recipe exactly. It was SO easy! Thank you!!

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irish carfi

	Cooking Level: Intermediate Living In: Atlanta, Georgia, USA
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Reviewed: Jun. 26, 2008

These are pretty good. I do agree with the previous reviews. Definitely double the coating. I sprinkled mine with cin/sugar also and they still turned out a little plain.

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Kim


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Reviewed: May 19, 2008

I used frozen pecan halves in this. I had to increase the cooking time, but otherwise I followed the directions exactly, and it turned out wonderful! I couldn't stay out of them, in fact! I made these to add to a Gorgonzola and Pear salad. Perfect!

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FlamingJune

	Cooking Level: Intermediate
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Reviewed: Mar. 2, 2008

Addictive! Doubled first 3 ingredients and added cinnamon. Very yummy in a salad with mixed greens, red onion, avocado, craisins, havarti and a sweet brown sugar/balsamic vinaigrette.

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melissahunter


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Reviewed: Mar. 2, 2008

I followed the recipe exactly and ended up with mushy pecans. I am not sure what happened as most recipes I try turn out.

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housgrll

	Cooking Level: Intermediate Living In: Boise, Idaho, USA
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Reviewed: Feb. 15, 2008

Yum! One of my all time favorites! Thanks for the recipe!

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LoveMexiFood

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA
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Reviewed: Feb. 13, 2008

Flavor seems to be lacking. Bake for 35 minutes at 300 degrees, stirring every 10-15 minutes. If you have a teflon baking sheet, that eliminates the need for Pam and the nuts don't get soggy.

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Krissy V


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Reviewed: Feb. 2, 2008

These didn't look pretty at all when they came out. My brother thought they were dog biscuits! I wasn't expecting them to be so addictive! I used half the pecans but kept the coating the same (so essentially I doubled the coating) as suggested. Worked very well. We ate the whole batch in one afternoon.

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banana

	Cooking Level: Intermediate Living In: Milwaukee, Wisconsin, USA
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Reviewed: Dec. 25, 2007

SUPERB!! I added probably 1tsp cinnamon; doubled the recipe. Cooked at 300 for 15 min, stirred, 15 more minutes, stirred more and then cooked another 8 minutes. I was disappointed when I first tried them a little bit warm and they were a little mushy. I let them cool completely and they were PERFECT!! Don't be fooled by them until they are totally cooled. THESE ARE AWESOME!! THANKS for the recipe!!

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lynnriley68


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Reviewed: Dec. 17, 2007

After reading many of the reviews and alterations, I came up with some of my own. 2 egg whites, 1 cup brown sugar, 1/2 cup white sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 6 cups pecans halves. 300 degrees for 20 minutes, stirred, 15 minutes, stirred, 5 minutes, stirred. I think the white sugar made them a little too sweet, but still delicious.

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Mom


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Reviewed: Dec. 17, 2007

My family loved these, and it was so easy! It took more than 15 minutes to cook, about 30 minutes. And the suggestion of cinnamon to the recipe, made it extra special.

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Denise McGarel


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Reviewed: Nov. 21, 2007

The pecans came out with whites still on them. Baked at 300 degrees for almost 30 minutes. Tasted ok, but definetely not great.

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Elizabeth Moser


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Reviewed: Nov. 13, 2007

These are really really good! They came out great! I added 1/2 tsp. of Cinnamon, and 1 tsp. of vanilla, 2 egg whites, and 1 C. of brown sugar. Kept the amt. of pecans the same. Thanks to CSG, I too am going to make the Pear and Blue Cheese Salad Recipe on this site and these are a part of it. Looking forward to it. Oh so very tasty!

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sueon

	Cooking Level: Intermediate Home Town: Spokane, Washington, USA
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Reviewed: Oct. 26, 2007

I loved this recipe but I did follow Carolynanne's tips and they turne dout wonderful. My kids thought they came from the mall. Great recipe

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betty


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Reviewed: Oct. 23, 2007

Excellent ~ I used these on the Pear and Blue cheese salad on this website - it calls for candied pecans and I had never made them before - these worked great (if you can stop eating them and save some for the salad!)

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CSG


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Reviewed: Aug. 14, 2007

Very easy and good. They are great for a party, just set out bowls of them and they will disappear. Don't forget the cooking spray though, I did and some of them ended up in the garbage because of stuck on wax paper.

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MANDI810


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Reviewed: Aug. 11, 2007

These turned out fantastic. The only thing that I did was add 1/2 tsp. cinnamon and I tossed the nuts 10 minutes into baking. The pecans were very light in texture and are great on their own or tossed into a salad. Yummy!

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loves2eat


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