For Jocey from Texas, I have tried the recipe also without the egg whites but I toast my pecans in the oven for about 10-15 minutes (crunchy). This will help.

Sullivan

I have been using this recipe for a few years now and I love it. This year I am making sugared pecans for our family... Thanks to all of you that have giving your time to put recipes like this and many more... For years I have collected recipe books, but now I give them for gifts.

Love these... And using a gallon size Ziploc bag is perfect for tossing and coating the pecans :)

Made this afternoon! So much easier than I thought they would be to make! I took some other review suggestions, I added an additional tsp cinnamon and only baked 15 minutes... Perfection!!! I think I will try the butter and brown sugar next time though...

I cooked this at the temp and time stated and yet they burnt. The ones not burnt, taste fantastic. Next time I'll try to cook for a shorter period.

Absolutely wonderful!

i have bought almonds and pecans like this at faires theyre made the same way and will have a little white on them thats ok they taste great

I made this with a few tweaks, I add a little more cinnamon and just a dash of cardamom for spice. After coating nuts with egg whites try adding a little melted butter, bake for same amount of time and stir a few times while baking. You will get that glazed look. I make roughly a pound and a half at a time and they do not last more then two days in the house. for the chocoholics sprinkle with cocoa powder before baking and enjoy. :)

This is my first time to make this recipe and while they were still very good, the cooking time must be a little too long and they could use a bit more sweetness. They came out on the over-cooked side and I only baked them for 19 minutes at 350°F. Next time, I believe I'll cook them for only 15 or 16 minutes and compare. Otherwise, the recipe is good.

I use a different recipe without the egg. It boils the ingredients in a sauce pan. When it reaches 230°F. the nuts are added & then cooled on a cookie sheet. It seems like the nuts are not crisp enough. If anyone has an answer please write in.

These are delicious! I wanted to make a double recipe, so I took Lance's advice and just used a half-cup of white sugar and a half-cup of brown sugar, and they are nice and brown. Thanks!

The reason this recipe becomes whitish is the unusual lack of brown sugar. I always add a 1/2 cup in addition to the above.

I have only made them twice and mine were not that light. You might bake them a little bit more or stir them while baking. They are absolutely fabulous - I can't keep them in the house! Happy Holidays!

I have made these for years , they are not meant to be the same as the glazed kind. These are supposed to be white looking. My family and friends wait impatiently for me to make these every year!!!

Why does my pecan coating turn pale almost white?? I find this unattractive... they taste great though. I've seen beautiful glazed nits before but can not find a recipe that makes them. My coating is never transparent but opague.