Sweet and Spiced Pecans

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Claire has charisma BUT the televised instructions for this recipe were just wrong! I played the episode while I was making the pecans.

I wound up with an expensive burnt mess! Most annoying.

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So good!! The better part is that I don't need to use corn syrup, that ingredient is a NO NO in my house. Thanks Claire!!!!!!

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These nuts are very very good. However, like the other viewers said 300 degrees for 20mins stir after 10 mins make perfect nuts. Want to really kick them up.....add a teaspoon of cinnamon.

****Virginia you can get agave @ any grocery store or walmart. Happy baking!

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I tried to make this but it burned. I used an oven thermometer and it said my over was right on. I checked the timing and I had done what the recipe had asked for. I think I could have taken it out after the 15 min. and it would have been fine. I use the light Agave and no allspice for I didn't have any. Even with these two changes it should not have burned. Any ideas?

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...another great recipe...BUTTTTTTTT....where do we get the 'agave nectar?' which is apparently very important to this recipe in order to fulfill the scrumptious taste!!!! HURRY...I am making this soon!!!!

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I love spiced nuts and when I saw this recipe on 5 Ingredient Fix, I couldn't wait to try it. It is awesome. I love pepper so the intense pepper flavor was excellent, and the allspice really made it. I baked them for 20 minutes at 300 degrees and then the last 5 at 350. I checked them several times to be sure they weren't burning. I used the light agave and a touch of maple syrup. Yummy! I'll be making them again.

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Just made these and I can't stop eating them. Wondering if I will have any left for our weekend trip.

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I didn't have time to get agave nectar and maple syrup worked just fine, they were delicious!

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I was hesitant to make the recipe at first because I am not an allspice fan. However, I had some agave nectar and I love pecans, so I made a double batch to take to the mountains. The allspice and agave with the pepper was a stellar combination! I wish that I would have used nonstick foil as a liner, however to make clean-up easier. I used a parchment paper-lined pan, but the nuts overflowed, making a mess of the side of the pan. The nuts were tricky from the standpoint of being a burn risk (fingers, that is!. I am sure that I will try again soon! Thanks. Claire!

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I'm a huge fan and have enjoyed every recipe of Claire's; until this one. I followed the recipe to the letter, and the pecans came out of the oven, smoking, burnt to a crisp. My oven doesn't run hot.
Next time I'll be sure to set my oven to 300, and cook the pecans 20 minutes total. I'm disappointed that I had to throw away 2 cups of bitter, charred pecans. They weren't cheap.

FOLLOW UP. Cooking at 300 degrees for 20 minutes worked out fine. These are a SPICY, sweet tasty treat. The pepper taste is intense, but after a couple of days, the spiciness lessened. They were a perfect addition to a simple salad with apples and blue cheese. Next time I'll cut the amount of black pepper in half.

I'm leaving my rating at 1-star because the published recipe's cooking temperature and time, result in burnt, inedible pecans. Still a big fan of Claire's.