Texas Glazed Pecans

I liked the recipe and used the pecans from the tree in my yard. Tasted very good with a crunch. Followed the recipe to a "t" & glazed very well; I turned often and not really grainy or salty as other reviews. I would, however, like to try it with brown sugar. Maybe even dark brown. Will tweak to my liking, but would definitely recommend.

Great recipe for gift giving! I am pleased with the results every time I make it. The ingredient I omit is the salt. It seems to taste just fine without it.

I used the skillet on very low...using plastic chop sticks to turn them..I made one recipe of the glaze but it covered much more then 16oz of pecans...I did more than twice this amount.. Awesome flavor.. I turned the cooked ones on to a plain cookie sheet to cool Enjoy

They were so delicious. I use sea salt just because I was going to mix with Carmel popcorn. My Carmel popcorn never tasted so good. Served in paper bags and we were ready for movie night. My 16yo son wanted me to teach him how to make them. He followed the recipe with only one question (how long to beat the egg white). He mixed in walnuts because we didn’t have enough pecans (still amazing). He plans on taking them to the first day of school to share with his friends. There was one thing I didn’t like about these glazed pecans. They are so addictive. I had to tell myself, “step away from the bowl.”

I’ve made several batches of these over the past couple of years. This time I added a tbs of maple extract. It took them to a whole new level! I give them to coworkers as gifts, and they can’t get enough of them. You can add more pecans than the 1 lb it calls for. I added another 5 oz. or so with no other adjustments, and they were still fantastic!

I made the recipe as called for EXCEPT I knew butter was going to add a salty, creamy flavor. It also cooks and does not make the recipe runny or sticky. I added 1 TBSP of softened butter to the mixture and these pecans could not have come out better. The key to this recipe is stirring while in the oven. I used a rubber, scraping spatula to stir the pecans and continue to coat them while in the oven. Check them every ten to fifteen minutes but do not go past that time or you risk the coating being more in the pan and less on your pecans. Also, once the pecans begin to harden, do not let them burn. It's best to take them out once you can hear them against each other and there is no more coating going on. These were awesome and I will be making these again.