Recipe by: Jan
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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 bake...
tried this recipe twice and both times the nuts came out soggy and sticky. Very disappointed.
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 bake...
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 parch...
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 to...
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...
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...
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!
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 t...
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 p...
tried this recipe twice and both times the nuts came out soggy and sticky. Very disappointed.