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Rating: 5 stars 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! Thumb Up Helpful (642)

Rating: 4 stars 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. Thumb Up Helpful (288)

Rating: 5 stars 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! Thumb Up Helpful (287)

Rating: 5 stars 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. Thumb Up Helpful (131)

Rating: 5 stars 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. Thumb Up Helpful (116)

Rating: 5 stars 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! Thumb Up Helpful (91)

Rating: 5 stars 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! Thumb Up Helpful (80)

Rating: 4 stars I've been making these for years. I do it a little differently. I use 2 egg whites and I only use a whisk and beat them until they're really frothy but not stiff. I use part white sugar and part brown sugar and definitely add cinnamon. After beating the egg whites I just add 1 pound of pecan halves and pour them onto a large baking sheet that's been sprayed with cooking spray. Make sure have a sheet big enough so that you don't have to pile them on top of each other or they stick together and don't toast up as well. I bake them at 250 for 1 hour and stir them every 15 minutes. You get beautifully toasted and crunchy pecans every time. The longer roasting time really brings out the flavor of the pecans and you never get soggy ones. This is a family favorite year round. Thumb Up Helpful (55)