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Yum….I added 3/4 cup of tropical fruit mix and 1/4 cup of dried cherries. Then 1/2 teaspoon fresh ground pepper and 1 teaspoon of dried orange peel. Used maple syrup instead of water and baked for 40 minutes (20. flip, 20) to make up for the extra cup of ingredients. I cannot leave a recipe alone. Also cannot keep up with the number of folks who want me to make more for them!
Made these to put on top of my pumpkin cheesecake….oh my goodness they are Devine and EASY to make. I’m now making them for Christmas gifts because they were a huge hit.
I almost wish I’d never made these, because these are so good I lose all self control. I made them to put on the pumpkin cheesecake, but ate them all while the cheesecake was cooking. Easy to make and so delicious! I’m making these for holiday gifts this year.
Just made a double batch. Taste good to me!
These are delicious. I made them a day in advance and had to hide them to stop everyone from taste testing to much!
Can I do this with mixed nuts or any other types of nuts….walnuts etc.
These are divine! I did not have enough pecans so I used almonds also!
Nuts are being washed… Now doused with aromatic spices… Soaking up some rays in the oven… (spoiled lil Pecans)I’m not sure about the cloves & nutmegI look forward to trying these babies when theyCool down… still waiting… Smelling sooo good! OMYGOSH! those are tasty lil treasures. If HOLIDAY were a Flavor… I just tasted it. Yummmmmm! So, some of those sweet nuggets asked to go chunky dunk inA pool of dark chocolate … I let them… Waiting for them to dry Off in the chilled locker room… Can’t wait to nibble on their lil tootsies when they come out! Hmm I’m gonna check on them right now. WoW — DOUBLED OVER IN PLEASURABLE TASTE BUD HEAVEN! Thank you my sweet virtual chef friend! My children owe you their gratitude, not sure i’d be in this good of a mood without this experience!
I’ve made two batches of these so far. The first for my sisters-in-law when they came to stay with us over Christmas, and the second for them to take back to Spain for my mother-in-law. They arrived in Spain last night and apparently my mother-in-law is already halfway through the jar I sent her. They’re just that good!The first batch was especially divine when broken into pieces and sprinkled over Häagen-Dazs Vanilla Bean ice cream. So good!For the second batch, I added about a 1/4 teaspoon of ground cayenne to give it a bit of a zing and that just took it another level. Thank you, Elise! And happy new year!
My husband is diabetic, so I make these with Splenda for baking, they are great.
Is there a good substitute for the egg whites? A friend wants to make them and she is a vegetarian, and she doesn’t eat eggs.
The egg whites allow the sugar to stick to the pecans. You could make a version of candied pecans with a caramel coating. Just sub out walnuts for pecans in our candied walnuts recipe. ~Elise
Can agave nectar be used as a substitute for the sugar?
Good question. I have no idea. ~Elise
These are amazing. They are part of my new favorite salad. I make an apple cider mustard vinaigrette with
½ cup olive oil
just over a ¼ cup apple cider vinegar
1 tbs Dijon mustard
1.5 tbs honey
salt & pepper
I then dress the salad with goat cheese, Gala Apples, red onion and these awesome pecans. I have had people lick their bowls. Wonderful. Thanks for the great recipe!
Used these as my first try for candied pecans. Great flavor!
These are fabulous and utterly addictive! My house smells wonderful too. I am making them for my friend’s wedding as favors (I’m the MOH). One great thing about this recipe is the pecans don’t stick together once they’re cool. The first recipe we used, while delicious, made such sticky nuts that they became a giant mass even after painstakingly separating them for cooling — not so nice for wedding favors. But I’ll make this recipe again and again, especially during the holidays for inexpensive gifts. Oh, and I made two changes: I used Southern Comfort in place of the water, and I increased the vanilla to 1 teaspoon. Yum. Thanks for another great recipe, Elise!
My comment is a question I can’t seen to find the answer to. I want to make these, put them in a jar, decorate and give for Christmas presents. My question is how far in advance can I do this and still maintain the delicious quality/taste?
I don’t know, Gloria. They never last beyond a day here, we eat them up so fast. ~Elise
I made some for Thanksgiving, and forgot to serve some of them. It’s early June now, and they’re still delicious.
I just made these tonite. DH and BIL ate 1/2 the first batch, so DH is in the kitchen now making more! They’re definitely a hit in this house.
These were heaven! I should have steered clear with the warning of “addictive”, but I had been wanting to try something different with my abundance of Texas pecans this season. These will definitely be made again!
Tried these today – didn’t have Pecans, though (husband is deathly allergic), but I did have Cashews. Turned out great :)
I can’t stop making these. They are delicious!