This crunchy sweet joanna gaines candied pecans is made with brown sugar, butter, and cinnamon and ready in 15 minutes. The mixture bubbles into a thick glaze that coats the nuts and hardens into a crisp candy shell. I find myself making these whenever I need a quick topping or a simple snack.
Jump to RecipeWhy This Classic Works
I used to think making candied nuts required a candy thermometer and hours of baking. That was a big mistake, as this quick stovetop method proves you can get perfectly crisp nuts without the fuss.
The key is letting the sugar and butter bubble just enough to caramelize before tossing in the pecans. I love how the cinnamon cuts through the sweetness to add a warm depth.
Joanna Gaines Candied Pecans Ingredients
- 2 cups pecan halves
- 4 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon water
How To Make Joanna Gaines Candied Pecans
- Melt the butter: In a large non-stick skillet over medium heat, melt the butter completely.
- Make the glaze: Stir in the brown sugar, cinnamon, salt, and water. Let the mixture bubble for two minutes until it thickens slightly.
- Coat the nuts: Add the pecan halves and vanilla extract to the pan. Stir constantly for three to four minutes until the nuts are fully coated and fragrant.
- Cool and crisp: Spread the hot pecans in a single layer on a baking sheet lined with parchment paper. Let them cool completely to harden.
Recipe Tips
- Keep stirring: Sugar burns quickly on the stove, so do not walk away from the pan once it starts bubbling.
- Separate quickly: Use two forks to pull the hot pecans apart on the parchment paper so they do not clump together.
- Add a kick: Sprinkle a pinch of cayenne pepper into the sugar mixture if you want a subtle spicy finish.
What To Serve With Candied Pecans
These sweet nuts are excellent scattered over a fresh spinach salad with goat cheese and vinaigrette. They also make a fantastic crunchy topping for vanilla ice cream or a warm slice of pumpkin bread.
How To Store
Keep the completely cooled pecans in an airtight container at room temperature for up to two weeks. You can also freeze them in a sealed bag for up to two months.
FAQs
Can I use other nuts?
Yes, this glaze works wonderfully with walnuts, almonds, or cashews. Just keep the total measurement to two cups.
Why did my pecans turn out chewy?
Chewy nuts usually mean the sugar mixture did not cook long enough to reach the hard crack stage. Let it bubble a bit longer next time.
Do I have to use a non-stick pan?
A non-stick pan makes cleanup much easier, but a cast iron skillet works well if you stir constantly.
Nutrition
- Calories: 210 kcal
- Total Fat: 19g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 95mg
- Total Carbohydrate: 11g
- Protein: 2g
Try More Recipes:
- Joanna Gaines Bread Pudding Recipe
- Joanna Gaines Key Lime Pie Recipe
- Joanna Gaines Banana Pudding Recipe
joanna gaines candied pecans
8
servings5
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minutesCrunchy and sweet joanna gaines candied pecans coated in brown sugar, butter, and warm cinnamon, ready in just 15 minutes. Serve this crisp treat as an easy holiday snack, a quick salad topping, or a crunchy addition to your favorite bowl of ice cream.
Ingredients
2 cups pecan halves
4 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon water
Directions
- 1. Melt the butter: In a large non-stick skillet over medium heat, melt the butter completely.
- 2. Make the glaze: Stir in the brown sugar, cinnamon, salt, and water. Let the mixture bubble for two minutes until it thickens slightly.
- 3. Coat the nuts: Add the pecan halves and vanilla extract to the pan. Stir constantly for three to four minutes until the nuts are fully coated and fragrant.
- 4. Cool and crisp: Spread the hot pecans in a single layer on a baking sheet lined with parchment paper. Let them cool completely to harden.
