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Sugar Coated Pecans
September 17, 2006

I would like to update my review. I have made these numerous times and they are well received. I have continued to use the two egg whites although I am not sure if it is necessary or not. I use 2 tsp. of water and 1 teaspoon of vanilla. They turn out wonderful. This is an outstanding recipe. I do make a slight change in the directions. I whip my egg whites in my 5 quart bowl from my Kitchen Aid Mixer. I add the pecans and stir. I then slowly add the sugar mixture right into the bowl with the pecans. I mix after each small addition of sugar. I find it mixes well this way. I have tried the ziploc bag method and find it is not necessary. All in one bowl works well for me. Another update as of 10/2009. I have continued to make these for parties and gifts. I get many requests for the recipe. In the past I always used sugar made from sugar beets. Recently I switched to buying sugar made from sugar cane. I have to say I prefer these made with sugar from sugar beets. It seems like the sugar from sugar cane melts more so the pecans look a bit different. They still taste okay, but I will be buying sugar from sugar beets again for this recipe.

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