Hamdi Saidani This delicious candied pecan recipe by Joanna Gaines is a quick and easy treat that’s perfect for snacking, gifting, or adding a sweet, nutty crunch to your favorite dishes. Made with simple pantry staples like brown sugar and cinnamon, these pecans are irresistibly glossy, lightly spiced, and customizable with a hint of orange zest or cayenne.
Recipe Ingredients:
- 2 cups (6oz or 170g) pecan halves
- 6 tablespoons (75g) brown sugar
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1 ½ tablespoons water
- 2 teaspoons orange zest, optional
- Pinch cayenne pepper, optional
How To Make Candied Pecans Recipe?
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone mat.
- Make the sauce: In a medium skillet, combine 75 g / 6 tbsp brown sugar, 1 ½ tsp cinnamon, ½ tsp salt, ½ tsp vanilla extract, 22 ml / 1 ½ tbsp water, and optional ingredients (2 tsp orange zest, pinch cayenne). Place over medium heat and stir frequently until the sugar melts into a bubbling sauce (about 1 minute).
- Coat the pecans: Stir in 170 g / 6 oz (2 cups) pecans until evenly coated in the sauce.
- Cook the pecans: Continue stirring for 2–3 minutes, until the pecans appear shiny and candied. Watch carefully to avoid burning.
- Cool the pecans: Spread the coated pecans on the prepared baking sheet in a single layer. Let them cool completely before breaking apart.
Recipe Tips:
- Toast the Pecans First: Lightly toast the pecans before coating them to enhance their natural flavor and crunch.
- Keep Stirring Constantly: While cooking the pecans in the sugar mixture, stir constantly to prevent the sugar from burning and ensure even coating.
- Use a Silicone Baking Mat: For easy cleanup and to prevent sticking, line your baking sheet with a silicone mat instead of parchment paper.
- Cool Completely Before Storing: Allow the pecans to cool fully before breaking them apart or storing them. This helps the coating set properly and keeps them crispy.
- Adjust Spice to Taste: If using cayenne or orange zest, start with a small amount and adjust to your preference for the perfect flavor balance.
How To Store Leftovers?
- Refrigerate: Let the candied pecans cool to room temperature first. Store them in an airtight container in the refrigerator for up to 2 weeks to maintain their freshness and crunch.
- Freeze: After cooling, place the candied pecans in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw them at room temperature; no reheating is needed.
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Joanna Gaines Candied Pecans
Description
This delicious candied pecan recipe by Joanna Gaines is a quick and easy treat that’s perfect for snacking, gifting, or adding a sweet, nutty crunch to your favorite dishes. Made with simple pantry staples like brown sugar and cinnamon, these pecans are irresistibly glossy, lightly spiced, and customizable with a hint of orange zest or cayenne.
Ingredients
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone mat.
- Make the sauce: In a medium skillet, combine 75 g / 6 tbsp brown sugar, 1 ½ tsp cinnamon, ½ tsp salt, ½ tsp vanilla extract, 22 ml / 1 ½ tbsp water, and optional ingredients (2 tsp orange zest, pinch cayenne). Place over medium heat and stir frequently until the sugar melts into a bubbling sauce (about 1 minute).
- Coat the pecans: Stir in 170 g / 6 oz (2 cups) pecans until evenly coated in the sauce.
- Cook the pecans: Continue stirring for 2–3 minutes, until the pecans appear shiny and candied. Watch carefully to avoid burning.
- Cool the pecans: Spread the coated pecans on the prepared baking sheet in a single layer. Let them cool completely before breaking apart.
Notes
- Toast the Pecans First: Lightly toast the pecans before coating them to enhance their natural flavor and crunch.
- Keep Stirring Constantly: While cooking the pecans in the sugar mixture, stir constantly to prevent the sugar from burning and ensure even coating.
- Use a Silicone Baking Mat: For easy cleanup and to prevent sticking, line your baking sheet with a silicone mat instead of parchment paper.
- Cool Completely Before Storing: Allow the pecans to cool fully before breaking them apart or storing them. This helps the coating set properly and keeps them crispy.
- Adjust Spice to Taste: If using cayenne or orange zest, start with a small amount and adjust to your preference for the perfect flavor balance.
Joanna Gaines Candied Pecans
