Joanna Gaines Candied Pecans

Joanna Gaines Candied Pecans is made with salted butter, light brown sugar, and pecan halves. These tasty, crunchy Candied Pecans are perfect for snacking or as a topping for ice cream or salads.

These 3-ingredient Candied Pecans take only 10 minutes to prep and can yield about 2 cups. This Candied Pecans is Gluten Free.

Note: This Candied Pecans recipe is from “Magnolia Table Cookbook Collection for Gatherings” by Joanna Gaines, found on page 971.

Candied Pecans Ingredients

• 4 tbsp (½ stick) salted butter
• ¼ cup lightly packed light brown sugar
• 2 cups pecan halves

How To Make Candied Pecans

1. Melt Butter and Sugar: In a cast-iron skillet, melt the butter over medium heat on stovetop. Stir in the brown sugar until well combined.
2. Coat Pecans: Add the pecans to the skillet and stir to coat them in the butter mixture. Keep stirring to ensure an even coating.
3. Toast and Cool: Cook the pecans, stirring frequently, for about 8 minutes until toasted. Transfer them to a sheet of wax paper and let them cool to room temperature.
4. Break and Serve: Break apart any clumps as necessary before Serving. 

How Long Does Candied Pecans Last

Those sweet Candied Pecans can last up to 4 days at room temperature. To store them correctly, place them in an airtight container and fridge.

How To Use Candied Pecans

Candied Pecans are used as a topping for bread pudding, ice cream, or even in salads. You can also use them for snacking, as a garnish for desserts, or mixed into oatmeal.

Why Are My Candied Pecans Grainy?

If your Candied Pecans have already turned grainy, you can try reheating them in a skillet over low heat. Stir continuously until the sugar remains and coats the pecans evenly. Once the mixture is smooth, transfer the pecans back to a sheet of wax paper to cool.

Try More Joanna Gaines Recipes:

• Pecan Bars Recipe
• Cinnamon Squares
• Tres Leche Cake Recipe
• Pumpkin Pie Recipe