Sweet and Spiced Pecans

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i love it.it's very good.

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The flavors give you a bit of a tummy ache... overpowering when you eat the nuts. These are not the best tasting nuts I have ever made.

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Followed directions and was left with a tray of burnt, smoking pecans. Good thing I used no stick foil so at least clean up was easy. After reading the reviews I'll try again at a lower temperature.
To the person looking for agave I found it with the honey at my local Safeway.

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Absolutely addicting!!! I reduced the temperature to 325 due to the previous reviews and it did not burn at all. I also reduced the pepper to 1 heaping tsp but it probably would have been fine with the 2 tsp. Great one Claire!

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Very good and I shared with my co-workers, they thought great also and very addictive.

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Too much salt for me, but the rest of the family liked them.

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addictive! I have made it a few times. super fast and delish! because of the other reviews regarding temperature and cooking time, I also modified to 300 for first 10 minutes the stirred and then at 350 for the last 10. YUM! Also, did on the stove top when the weather was too hot to even think about turning on the oven. they came out great there too. I am so addicted that when i ran out of pecans I used almonds. they came out great also. but the pecans with all the nooks and crannies holds the mixture way better. I have started making these pecans on Sundays and then sprinkling them on my baby spinach/cherry tomato/feta cheese salads during the week. The heat and sweet of the pecans really wake up a salad.

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What a awesome snack. Very easy, you go girl.....

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I love Claire, but this was a terrible loss of burnt pecans! I'm going to try the other recipe with cayenne pepper and maple syrup next time. Good thing you're cute Claire, 'cause this was a stinker!!

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My husband I really enjoyed these pecans, however after having read the reviews I reduced the amount of pepper to only 1 tsp and reduced the initial cook time to 14 minutes. They were wonderful, but a little salty for our taste. I liked them enough to try them again with a few changes for something a little different. Again only 1 tsp pepper; reduced to 1/2 tsp kosher salt; increased to 2 rounded Tbls sugar; and instead of allspice I finely minced 1 Tbl of crystallized ginger. Mix all the ingredients except for the ginger and cook according the the original directions for 14 minutes. Before stirring, add the minced crystallized ginger. Then stir and bake for another 5 minutes. Still only 5 ingredients and turned out delicious.