I make these every year. Very easy and very good. I always add about 3 cups of pecans though for this recipe. If you only use what is called out there will be a bunch of wasted sugar.

Thanks so much for the tip, saved time and improved the output.

I found if you pop them in the oven on the wax paper for a few minutes at 350°F it dramatically improves the taste and texture. Gives them a great restaurant style crunch.

I just made these. Oh boy...they are GOOD!!

Just made these. Substituted almond extract for vanilla. Popped in the oven for a few minutes. Yummy!

Very delicious. Added to oven as previous reviewers suggested. Increased to 1.5 cups of nuts and STILL had leftover sugar mixture left. Would definitely go with Michelle and use 3 cups of nuts.

Very Yummy. I was able to coat about 2 cups of nuts.

I batch of syrup needed for 16oz of while pecan pieces. I can't tell if I made a mistake or if humidity was a factor in my success but my pecans came out white. I followed the directions exactly and I left them in the oven for 5 minutes then turned them and tried to use the wet syrup that was in the bottom to brown them. Eventually gave up a couple minutes later and had a spray vegetable oil and a light mist and that helps son. If you like shining dark brown pecans I think you might want to substitute Karo syrup for the milk. You may have stickier ones but I don't think you have white ones.