So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.
So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.
Great recipe! I have actually modified it a bit after several tries. I use two egg whites and omit the cloves. I also double up, at least, on the cinnamon. Then I stir them every 10 minutes while they are baking. Thanks for sharing your recipe!Read More
Great recipe! I have actually modified it a bit after several tries. I use two egg whites and omit the cloves. I also double up, at least, on the cinnamon. Then I stir them every 10 minutes while they are baking. Thanks for sharing your recipe!
These are great! Flavor is amazing. I also found that if you beat the egg white to stiff peaks, it'll coat the pecans better. Try adding 1/2 tsp of ground chili pepper to the spice mix for a sweet n' spicy treat! I couldn't stop eating them!
Just made these as a snack, and yummy! I used brown sugar instead of white becuase I like the mollassis flavor, and added 1/4 tsp cayenne for alittle kick. I would probalby cut back on the cloves or leave them out alltogether. I like cloves, but not so sure I care for them in this recipe. I also dropped my oven temp to 300 and stirred every 5 minutes or so. Were in oven a little over 20 minutes total. AND I used a Pampered Chef stone so I didn't have to deal with foil or parchment paper. Made stirring easy. Overall though, very good.
Wow these are really great! I did make a few changes however after going through about 40 reviews. They are as follows: Used 1 tablespoon of vanilla in lieu of the water. Used 1/4 cup white sugar and 1/4 cup of brown sugar. Reduced ground cloves to 1/8 teaspoon and used 1/4 teaspoon plus a tad more of cayenne pepper. I used recommended amounts for the egg white, pecans, salt, cinnamon & nutmeg. I baked on 300 for 30 minutes checking about every 5 minutes and stirred about 4 times throughout process. I also used parchment paper instead of foil. Total winner!!! Husband loves them too ~~
YUM! These are a great snack all year round. I actually love to put these in a salad with baby spinach, dried cranberries, crumbled blue cheese, sliced pears, and balsamic vinigrette. REALLY great! I think next time I make them I might try adding some chili powder to the mix for a great spicy/sweet flavor. Only thing I would recommend is to spray the foil with non-stick spray. As I was stirring them during baking I noticed they were sticking pretty bad.
Perfect recipe! I make a big batch of these and keep them in a pretty jar on the counter to have on hand for salads. Our favorite is grilled chicken salad with these peacns and raspberry vinagarette. Superb! Even my hubby who hates pecans and raspberries lives off of this stuff. Try em' you'll love em! I did reduce my oven temp to 325 and kept my eye on them at all times...they are worth the extra care in babysitting the stove! Thanks Pat...this is a winner!!!!
This recipe is the BEST! I've used walnuts as well, with similar success . . . and the most wonderful aroma fills your home as a result -- which is especially nice over the holidays!
DELICIOUS and they turned out perfectly! My grandson loved these, also. I plan to bring some to the workplace for treats. Thanks for sharing.
I was short on sugar, so use half white sugar, half brown sugar and they still turned out great.
I've been making this same recipe (with a few exception listed below) for years and people just go crazy over them. What's great is that they're so easy and quick to make! The exceptions: 1) add 1/4 tsp + a pinch more ground cayenne pepper; 2) use Silpat mats to line my cookie sheets - nothing sticks to those babies; 3) bake at 300 degrees for 30 mins. Note about sugar substitutes: I've tried substituting fructose and splenda (for baking) for the 1/2 cup sugar and they DO NOT work! The time I used granulated fructose they were just awful and actually tasted burnt. The time I used splenda for baking they just tasted like all the other spices with no sweetness at all. Stick with good old granulated white sugar!
Been making these for years and my secret ingredient (instead of cloves) is cardamom. It's a heavenly spice (very pricey but lasts forever). Just substitute ground cardamom for the cloves. You'll have a winner!
Yummy! I had a difficult time and burned the first batch despite many stirrings. Baked additional batches at 250 for an hour and they came out perfect! These are on their way to Afghanistan to our son in the Army.
Took the advice of others (one of the reasons this is my go-to food site), and used cardamom instead of cloves, doubled the egg and added .5 more cinnamon and 1t cayenne, baked at 300 f for about 1 hour, turning every 10. They turned out amazing. I used a mix of cashews, pecans, walnuts and almonds, and was able to add about 1 - 1.5 cups more nuts: deluxe mix! Not too sweet, and a great balance of spice and nut. The cardamom smells overpowering while cooking, but the taste is great once the nuts have cooled. Some easy hints to make these gems last: let cool completely before storing, store in freezer for long life. Truly gift-worthy.
Add the spices directly to the egg mixture before coating the pecans. Bake at 250 degrees for 1 hr instead of the higher temperature to set the coating but not overbake the pecans. Stir at 15 minute intervals.
I did a few changes for my taste...doubled cinnamon, just one shake of cloves and nutmeg. replaced water with 2 Tbsp of vanilla. 1/2 cup brown sugar and 1/4 cup white sugar. Will be giving these as gifts this year in wine glass with fabric circle over. Thanks
These were amazing!! After reading the reviews I added 1/4 teaspoon of cayenne and doubled the cinnamon. It was perfect!! THANKS!!!
For many years we have gone to our best friends home for a Christmas eve celebration. The coated pecans were always one of my favorites. Every year I'd say how much I liked them, and every year my friend would say " I'll give you the recipe, they are sooo easy" Every year she would laughingly "forget", Haha ! Well I decided to try to find a similar recipe to make at home. This is my favorite ! I did try a couple others but this is the best one. BTW, my pecans are waaay better than hers, proving she who laughs last, laughs BEST ! I took another reviewers suggestion and do the "one bowl" method. Thanks so much for sharing Pat !
Delicious and a little bit addictive!!! The recipe doesn't state how long to beat the eggs but in a similar recipe I've used, it directed me to beat until very frothy which is what I always do now. It coats the pecans very nicely. I omitted all the spices except cinnamon as I just wanted cinnamon sugared pecans. I toss the egg coated pecans with the seasonings in a large bowl to make sure everything is nicely coated. These make excellent gifts or something nice to sit on the buffet table. Watch the pecans as they can begin to burn quickly. I bake on a sheet lined with foil with nonstick spray and toss them in the middle of the cooking so they brown evenly.
I made these pecans for holiday gifts last year and they were such a big hit, I plan on doing it again this year. After the nuts cooled, I poured them into decorative bags and mixed them with M&Ms to make them look more festive. I find that the cloves are a bit too strong a flavor for my taste. Instead of cloves, I use allspice which has some of the flavor of cloves, but isn't as intense. Also, I know it already says this in the recipe, but it cannot be overstated: Don't let the nuts burn! I recommended turning them 3 or 4 times (instead of 1 or 2). My mom makes a diabetic-friendly version of this recipe where she uses Splenda instead of white sugar. It's not quite as tasty, but is still pretty good.
This was an easy snack that everybody loves!! If the nuts have too much egg white on them it does make a little sticky while baking, so either add extra nuts or don't use all the egg white mixture. I also added a little extra sugar to the mixture. A little brown sugar and nutmeg works well and tastes great! Watch closely so they don't burn.
After reading many of the reviews, I made one change in the list of ingredients. Instead of 1 T. water, I substituted 1 t. vanilla. I made a few changes in the directions, resulting in perfect spiced pecans (no burning). Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10 x 15-inch jellyroll pan. In medium to large bowl, beat the egg white with vanilla until frothy but not stiff. Add the nuts, and stir until well coated. In a small bowl, mix the sugar, salt, cinnamon, cloves and nutmeg, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring 2 or 3 times. Remove from oven and separate nuts with a fork if desired. Allow to cool, then store nuts in airtight containers. Yum! - Rose Norris
I got this recipe from Taste of Home magazine many years ago and make them every year. They always come out perfect and are a big hit with everyone. I was asked to put this in a recipe book that we made at work to sell as a fund raiser for our Christmas families. Store them in an airtight container and they'll last for a long time.
Excellent results with the suggestions made previously. I used vanilla extract instead of water, doubled the cinnamon, substituted allspice and cardamom for the cloves and nutmeg, and used 1/4 cup of white sugar and 6 Tablespoons of brown sugar. I'm a fanatic about always using parchment paper for all of my baking, but it didn't work well in this application. Next time I'll just use PAM.
These are awesome! I found that the one egg was enough to coat 4 cups of pecans. I used Splenda in place of sugar since we have diabetics in the family, didn't add salt due to my mom being on a salt free diet indefinitely. I increased the cinnamon to 1-1/2 teaspoons. After reading other reviews about the oven temperature being too hot, the first batch I baked at 300 which was still too hot (my oven does tend to run a bit hot). The second batch I baked at 250 and they turned out fine. Of course that increases the cooking time. I scooped them into gift bags for Christmas and people couldn't wait to try them, got raves from everyone! Rated at four stars since I did change the recipe by using Splenda and increasing the cinnamon. It does have a five star taste!
Swapped nutmeg for ginger & cardamom and used half white sugar, half brown sugar. Also subbed 1 cup of pecans for walnuts. Took to my in-laws for Thanksgiving.
I doubled the sugar and eggs, just because I like lots of coating! I omitted the cloves at the suggestion of others. These are the best and easiest I have made, and will be making them again for the holidays!
These turned out great! The family loved them and they did not stick around long! I would make these again! YUM!
Yum, I didn't have any cloves so I substituted allspice - really excellent. This will be a staple for holiday meals - I have to say I think the allspice was an excellent addition. Next time Ill try some cayanne as well. Thanks for such a great recipe
These are addictive! Be sure to check sooner than the time listed - ovens are very different! We lowered the temp to 325 and the pecans are usually done in less than 25-30 minutes.
made these after reading reviews added chili powder and a little cayenne also used brown sugar instead of white also a touch of salt cooked @ 300 turning every five minutes also omitted cloves and doubled cinnamon...sooo good! thank you Pat for the recipe
Made these for Christmas gifts and got rave reviews. Everyone wants to know when I'm making another batch!! Thanks.
This are fantastic! I read some of the other reviews and decided to add another tsp. of cinnamon, just because I love it, but left all of the other ingredients alone. Was also concerned because alot of people said the nuts burn easily, so I baked them at 275 degrees for 30 minutes, stirring every 10 minutes, and they turned out perfectly! I think 300 degrees probably would've been alright, too, so I'm not sure why others had problems with the nuts burning. Definately a keeper recipe!
Very good. Used a mixture of almonds, pecans, and walnuts. Doubled the cinnamon, halved the cloves, and added 1/4 tsp ground ginger and 1 tsp vanilla. Probably will mix spices into egg wash next time to ensure more even coverage. Baked 20 min at 300 degrees, stirring every 5 min.
This was delicious! I served them in a mixed greens salad, with pear, feta, and a homemade vinegarette. It was delicious. And now we can't stop eating the leftover pecans. Next Christmas I am going to make these and give them out as presents.
This was my first time working with just nuts. These came out so good that I have to make another batch, my husband ate the first one.
I reduced the temp to 325 and at 25 minutes they were almost burned. Make sure to break them up as they are cooling or they will harden into one massive clump. I was worried about the clove and nutmeg being too much so I reduced them to just an 1/8th teaspoons, but that was too much cause I couldn't taste it all. These are easy to do but I like spiced nuts with a little more zing, like some heat from cayenne.
Amazing! I love how there is no butter in this recipe. As suggested by others, I left out the cloves, cut down on nutmeg (personal preference) and beat the egg whites til only soft peaks which I think helped with coating the nuts. I used raw cane sugar (I ground it so it was finer like white sugar) and cut it down to just over half the amount and it was still sweet enough. Baked at 300, stirred every 10 minutes and it needed about 35 minutes total in my oven.
Delish! Changed recipe according to my taste and oven temp. Used cardamom (instead of clove), used just a pinch of nutmeg as I feel it can highjack the flavor profile of an entire dish if not careful, and added cayenne.Baked at 300 for 20 minutes. Mixed 2 cups pecans to 1 cup cashews. Also used reviewers advice of turning the nuts every 5 minutes. Very addictive, will be a go-to snack for parties and hostess gifts. Great recipe, thank you!
I'm sure this is a delicious recipe if done right. Unfortunately, I must have goofed. I used pecan pieces instead of halves, because that's what I had, and followed the recipe exactly, even shaving 5 minutes off the time. My nuts burned and stuck to the foil - what a disappointment! I will try it again, but this time use parchment paper & maybe even a light cooking spray. I'll also experiment with lower temps and check frequently after 15 minutes. And I won't leave the kitchen and trust my husband to listen for the timer! :)
I too have made this recipe many times, and it is now a Christmas staple for Christmas Eve, and Holiday cocktail parties. I double the recipe simply because they are so good, and go so fast. I agree with the other people. I cook them at 325 and stir frequently. Very classic and classy snack for your Holiday parties...Winner each time!!!
I was eager to try this recipe because of all the great reviews. I'm sure it probably tastes fantastic if your oven doesn't burn it! I guess my oven must run hot, because my poor pecans came out burnt after 20 minutes. I should have pulled them out after my first stirring at 15 minutes. Only giving it three stars as I just feel it really should be mentioned to check on the nuts FREQUENTLY since ovens can vary so much. Really sad I didn't keep a closer eye on them. I'll try it again, but this time check it every 5 minutes, and probably yank it out at 15 minutes. Bummed because pecan halves cost and arm and a leg where I live.
This is a wonderful recipe - thanks so much, and thanks also to the reviewers who suggested adding a bit of cayenne. I'm having a big dessert party in a few days, and thought these would be a nice addition. I baked them for 40 minutes at 300F, on parchment paper and stirred them every five minutes with a heatproof spatula. They didn't stick together at all. The 1/4 tsp cayenne adds a slightly spicy aftertaste. They are perfect.
I've made these the last 2 holiday seasons and they are always a big hit. You do have to watch them closely in the oven, they burn easily.
I lowered the temperature 25 degrees, and even then, they came out burnt...although I followed the directions. Recipe needs to be changed too much to rate it high.
Love this! Super easy to make and delicious!! I would recommend this to anyone that is looking for a quick and easy snack to bring to a party.
I use this recipe all the time, it is a really big hit whenever I do it. I have made it as written, and also have added a touch of allspice. The one big change I made is that I put everything into a big ziplock freezer bag and use that to get a nice even coating on everything. Works like a charm and is much less messy.
super easy and very tasty-however I would make them again with the reduction of both the cloves and nutmeg. Those two spices were more dominant and I would prefer the cinnamon to be the dominant flavor.
I make this recipe every year and give out as Christmas gifts. Last year I gave gift cards, etc instead and they were all looking for pecans and other goodies I make for gifts as well. Guess pecans and homemade goodies rule in my house. No more gift cards. So easy to make and share - it's a shame not to. DELICIOUS!
5 Stars. Did not change anything.
30 minutes is waaay too much time in the oven. I probably took the tray out around 15-18 minutes. Stir the nuts often, not just once or twice! I substituted vanilla extract for the water.
This is the best recipe! I gave these as Christmas gifts this year. I instructed everyone to open them early because I thought they might go stale be Christmas. By the time everybody got them, it was 1 or 2 weeks after I made them. Everyone told me they were wonderful and they tasted fresh and crunched like I had just made them yesterday. I doubled the cinnamon but I think it use more. Yum!!!
Phew..I pulled these out in the nick of time! So yes, watch closely (I had oven at 300 degrees). Love the basic recipe. I had close to 4 cups pecans so I used 2 egg whites with a splash of vanilla. I also added about 1/2 tsp chili powder & cayenne pepper to jazz these up. Omitted the clove & used allspice instead. Fairly simple and real darn yummy! Thanks for the post.
Really good. I didn't use tin foil, just sprayed a cookie sheet with pam and baked at 250 for 45 minutes.
the temperature was way to high and I ended up burning two batches even though I kept stirring them.I will never ccok these again. I dont know how any one could have made these with out burning them on 350.
I just finished a trial batch of these and they are very good, even though I forgot the salt. The egg mixture will coat more than 3 cups of nuts. I added a 1/2 tsp cayenne, and only a dash of cloves. In the oven for about 40 minutes at 250. Now if I can keep my hands off them..
I love these. I added a half teaspoon of ground Chipotle peppers for a zing on a salad.
These are very tasty. I didn't find the cloves too overpowering at all. They added a nice spicy element. It's all in what you personally like. I added a tiny bit more cinnamon, but otherwise followed the recipe as written. It's a winner and I will make these again.
Great recipe! I omitted the cloves, added some extra cinnamon, and used a touch of cayenne. I also baked them on 325 and turned them every 8 minutes. Will definitely make these again!
I made these for Christmas gifts last year, and they got rave reviews. My husband didn't want me to give away as many of them as I did. This year, I'll be making them again. I like the idea of having a signature item that people associate with Christmas. They're simple enough to make, but they make a big impression!
Very tasty but had trouble with them burning - twice. I watched them carefully and even shortened the timing more the second time around but some still burned. May try lowering the oven temperature next time.
Excellent!! I baked at 300, omitted the ginger and used a combination of brown, white and Splenda...
Spiced pecans have been our gift to coworkers for the last 8 years at least. This is the recipe we follow each year. We add an 1/8 tsp of cayenne for a subtle little kick and have found that for our new oven 24 minutes at 350 is perfect. We also baked on parchment this year and it was MUCH easier than the foil.
Wow, these are awesome! I followed the other reviewers' advice: 300 degree oven, added a bit of cayenne pepper, went light on the cloves since my husband dislikes that spice... couldn't get over how good they were; just what I had in mind. yummy!
This didn't work for me and I ruined 3 cups of nice pecans! They totally burned after 10 minutes. I can't imagine cooking them for 30 minutes unless the temperature was 300 degrees. I live at 5000+ ft. Maybe that was the problem. I think they would have tasted good if they weren't burned.
Pat, I don't know you but I love you--:) I have never made this kind of pecan, but have had them many times(the store bought kind) and for Christmas this year I bought pecans and starting searching for the just right recipe. These are so easy and just fantastic. Thank you so much for the "Christmas Gift" of a wonderful recipe! I did turn down the oven heat to 325 and cooked for twenty mins, turning them twice-- i used a disposable foil pan, i knew they'd cook quickly. Peggy in TX.
These were really great and easy to make. I was a little concerned that they looked 'dull' instead of shiny and eye-catching. Next time i may not cook as long, and just boil the sugar mixture in a pot before stirring on the nuts. I think they'd look more glazed then. I did use walnuts with the pecans and they are so good. They are waiting to be placed in glass jars to gift away but meanwhile my husband and i have eaten a good chunk out of them. Besides the appearance i was very pleased with this recipe.... talk about addictive!
Wow-these are great! I wanted a sweet snack, but didn't feel like baking cookies. These were a nice change. I followed the recipe, but only baked the nuts for 18 minutes at 300 degrees. I stirred them every 6 minutes. I could really taste the cloves, so if you're not a clove fan you might want to reduce the amount or leave them out.
These are really fantastic!! I was worried that it had too much cloves and nutmeg but it was really tasty!! They taste great as a snack and also added to salads. I plan on making several batches to hand out as gifts at Christmas.
Yum! These turned out great. Only problem encountered was cooking them at 350 for just 20mins they started to burn. I would lower the temp to 300 and bake for 20mins stirring every 5mins.
Great recipe. Should have read the reviews first. Slightly burned first batch. I agree lower heat & stirring more often would probably have saved me
This is good, but you can add more pecans (another 2 cups) with this amount of sugar. Also, they do burn before thirty minutes, so I will try cooking them at 300 degrees next time for 15-20 minutes.
Haven't served these to anyone that didn't fall in love. Many requests for this recipe. I use (fresh from the tree) English Walnuts instead of pecans. I too omit the clove and nutmeg and double up the cinnamon.
These are the bomb!! So easy and addicting!
After my mother started a fire in the kitchen making candied pecans one christmas when I was young, I've been scared of making them since. WOW!!! These are easy, super tasty and easily modified with different spices for different uses. I added black and cayenne peppers and extra nutmeg, they turned out great and only took about 5 minutes to prepare! Thanks so much for a great recipe!
Loved these! So easy and taste delicious! I will be adding these to my candy baskets for the holidays.
OMG! These were wonderful! Don't make if you are trying to watch your calories. A small handful just is NOT enough! When I baked these, I lined my cookie sheet with parchment paper and it worked out very well. They didn't stick to the paper and clean up was very easy.
I thought that these were just okay. I added 1/4 tsp of cayenne because I wanted a little extra kick. I think that the amount of cloves in this recipe is just over the top and it came through in the finished product. If I were to make these again I would probably decrease it by at least half. Also, instead of just pecans I used mixed nuts. Overall, these were so-so.
Excellent! But cannot imagine keeping them in a jar...I eat them too fast! Agree low temperatures...but had oven on 300 for about 5 minutes, then shut the oven off...it was time for dinner! After dinner, kitchen cleaned, pecans were perfect!
Delicious! I used Splenda in place of sugar - no one has been able to tell.
good not great. This burn very easily. I suggest watching them and stirring constantly or dcrease the cook temp to 250 while increasing the cook time to one hour
I added 1/2 c. brown sugar also and I like the flavor. In error, I added too much cinnamon. They are still very good, but I will get that right the next time.
Wow, are these addictive!!! Everywhere I brought them over the holidays, they were a hit and I was asked for the recipe several times. I did mine on parchment paper because the first batch stuck so badly. Other than that, followed recipe exactly. Will be making these again for sure. Thanks.!
Really good... used these on a salad with strawberries and mandarin oranges with some balsamic chicken breasts and a raspberry vinaigrette... KEEPER!!!
Excellent!!! This Recipe was so good I made a second batch. Used the previous suggestion to substitute Vanilla for the water.
Cloves were too overpowering.
Just be sure to watch them closely so they won't burn. Stir the nuts often.
Yumm! I'm making up batches to gift my daughter's teachers at school. Since I'm cooking 3-4 batches at a time... I mix up the sugar and spice mix in custard bowls (1 for each batch), ditto for egg whites (I use JUST WHITES -- powdered egg whites). I toss the pecans in a gallon zip bag with the whites to coat, then add the sugar and spices. It's quick and no bowls to clean! The second batch, I cut the sugar back a bit (the nuts seemed too sweet) and upped the spices, since each package of pecans is 4 cups. More of the pecan flavor seems to come through on the second batch.
I absolutely loved these pecans..and so did my Hubby. I froze them and they have become a nice little "hold me over" snack until a full meal time. I did not use cloves tho and it they were still excellent!
I love this recipe however~~ doubled the spices, mixed them into the egg mixture, then added nuts and used splenda, they are a family HIT!!!!! Great recipe.
My co-worker brought these in to our company potluck and they were SO good!
I did just as the recipe said, except once I put the pecans in the oven I reduced the temperature to 325 and then stirred them 3-4 times baking for 30 minutes. These are delicious and definitely addictive!
This was excellent. A friend of mine from Pennsylvania always sends me a tin of nuts every year for Christmas. This was the perfect way to add a little snap to them.
Fantastic!!!! The smells coming from the kitchen were heavenly enough, and then the taste was even better!! Easy, delicious, extra-wonderful. I made a big batch for Christmas gifts this year and they were a huge hit.
I make these quite often and they sure don't last long. Once you eat one you just can't stop. I'm always asked to bring these to any gathering I go to - everyone absolutely loves them.
Very good! I read previous reviewers and opted to cut the cloves down to 1/4tsp. I added slightly more sugar and baked the batch at 325 degrees for 20 minutes, stirring after 10 minutes.
Just perfect! They're so addicting! Everyone expects them for the holidays now and they're gone in a flash. Because of some food allergies I tried another recipe that just uses butter instead of egg whites- what a disappointment. These are the best ever.
Did not like the taste after they hd finished baking. They also had to be watched too closely.