Why You’ll Love This Recipe

I love this recipe because the slow cooker makes preparing candied pecans surprisingly simple. I don’t need to stand over a saucepan making caramel or constantly monitor a baking sheet in the oven.

I also like how versatile these pecans are. I can serve them as a snack, add them to salads, sprinkle them over oatmeal or desserts, or package them in jars or bags for homemade holiday gifts.

The combination of cinnamon, vanilla, and sugar gives me the classic flavor I expect from candied nuts, while a little salt keeps the finished pecans from tasting overly sweet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups pecan halves
1 large egg white
1 tablespoon vanilla extract
1 cup granulated sugar
½ cup packed brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ cup water
Nonstick cooking spray or butter for greasing the slow cooker

Directions

I lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter.
In a large mixing bowl, I whisk the egg white and vanilla until the mixture becomes light and slightly frothy.
I add the pecans and toss them until every piece is lightly coated with the egg white mixture.
In a separate bowl, I combine the granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
I sprinkle the cinnamon-sugar mixture over the pecans and toss until the nuts are evenly coated.
I transfer the coated pecans to the prepared slow cooker and spread them into an even layer.
I cover and cook the pecans on LOW for approximately 2½ to 3 hours. I stir them thoroughly about every 20 to 30 minutes to prevent the sugar from scorching and to help the coating cook evenly.
During the final 30 minutes, I pour the water over the pecans and stir well. The coating may initially look sticky, but it firms as the pecans finish cooking and cool.
Once the pecans are fragrant and evenly coated, I transfer them to a parchment-lined baking sheet.
I immediately separate the pecans with a fork or spatula so they don’t cool in large clusters.
I let them cool completely at room temperature. As they cool, the cinnamon-sugar coating becomes firmer and crunchier.

Servings and Timing

This recipe makes approximately 4 cups of candied pecans, or about 12 to 16 snack-sized servings.

Prep time: 10 minutes
Cook time: 2½ to 3 hours on LOW
Cooling time: 30 to 60 minutes
Total time: approximately 3½ to 4 hours
Yield: about 4 cups
Servings: 12 to 16

I prefer cooking these pecans on LOW because sugar can burn easily at higher temperatures. I also make sure to stir them regularly, particularly around the edges of my slow cooker.

Variations

For spicy cinnamon pecans, I add a small amount of cayenne pepper to the cinnamon-sugar mixture. I like how the subtle heat balances the sweetness.

For maple pecans, I add a little maple flavoring or replace some of the sweetness with maple sugar. I keep additional liquid to a minimum so the finished coating can still become crisp.

When I want stronger holiday flavors, I add a pinch of ground cloves, ginger, or allspice along with the cinnamon and nutmeg.

For vanilla cinnamon pecans, I increase the vanilla slightly. I find this creates a sweeter aroma and gives the coating more dessert-like flavor.

I can also use the same basic method with walnuts or a mixture of pecans and walnuts, although I keep an eye on the cooking time because different nuts can toast at slightly different rates.

Storage/Reheating

I make sure my candied pecans are completely cool before storing them. Any remaining warmth can create condensation inside the container and soften the sugar coating.

Once cooled, I place them in an airtight container and store them at room temperature in a cool, dry place for about 1 to 2 weeks.

For longer storage, I keep them in an airtight container in the refrigerator for several weeks or freeze them in a freezer-safe container for up to about 2 to 3 months.

These pecans don’t normally need reheating. If they lose some of their crunch, I spread them on a baking sheet and warm them briefly in a low oven, then let them cool completely again before serving.

FAQs

Why are my Slow Cooker Candied Cinnamon Pecans sticky?

I expect the pecans to be somewhat sticky when they first come out of the slow cooker. The coating firms significantly as the nuts cool. I spread them into a single layer and separate them immediately, then leave them undisturbed until completely cool.

Do I need to stir candied pecans while they cook?

Yes. I stir the pecans approximately every 20 to 30 minutes. This helps distribute the cinnamon-sugar coating evenly and reduces the chance of sugar scorching around the hotter edges of the slow cooker.

Can I make Slow Cooker Candied Cinnamon Pecans ahead of time?

Yes. I actually find these pecans ideal for making ahead. Once completely cooled, I store them in an airtight container until I am ready to serve or package them.

Can I make candied pecans without egg white?

I can make versions without egg white, but the finished coating will have a different texture. In this recipe, I use egg white because it helps the cinnamon and sugar adhere evenly to the pecans and contributes to the crisp coating after cooling.

How can I use Candied Cinnamon Pecans?

I eat them as a snack, add them to cheese boards, sprinkle them over salads, or use them as a topping for oatmeal, yogurt, ice cream, and baked sweet potatoes. I also like putting cooled pecans into decorative jars or food-safe bags for homemade holiday gifts.

Conclusion

Slow Cooker Candied Cinnamon Pecans are one of my favorite homemade treats when I want something sweet, crunchy, and filled with warm spice. I love how simple ingredients such as pecans, cinnamon, sugar, and vanilla develop into a flavorful snack with very little hands-on preparation.

Slow Cooker Candied Cinnamon Pecans Recipe

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Sweet and crunchy slow cooker candied pecans coated with cinnamon, vanilla, and caramelized sugar. These fragrant spiced nuts are perfect for holiday snacking, party treats, toppings, or homemade gifts.

Author: Laura
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 30 minutes
Yield: About 4 cups, 12 to 16 servings
Category: Snack
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Instructions

Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter.
In a large mixing bowl, whisk the egg white and vanilla until light and slightly frothy.
Add the pecans and toss until every piece is lightly coated with the egg white mixture.
In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
Sprinkle the cinnamon-sugar mixture over the pecans and toss until the nuts are evenly coated.
Transfer the coated pecans to the prepared slow cooker and spread them into an even layer.
Cover and cook on LOW for 2½ to 3 hours, stirring thoroughly every 20 to 30 minutes to promote even cooking and prevent scorching.
During the final 30 minutes, pour the water over the pecans and stir well. The coating will be sticky but will firm as the pecans finish cooking and cool.
Transfer the fragrant, evenly coated pecans to a parchment-lined baking sheet.
Immediately separate the pecans with a fork or spatula to prevent them from cooling in large clusters.
Cool completely at room temperature for 30 to 60 minutes, or until the cinnamon-sugar coating becomes firm and crunchy.

Notes

The pecans may be sticky immediately after cooking but become significantly firmer and crunchier as they cool.
Stir every 20 to 30 minutes during cooking, paying particular attention to pecans around the hotter edges of the slow cooker.
For spicy candied pecans, add a small pinch of cayenne pepper to the cinnamon-sugar mixture.
For stronger holiday spice, add a pinch of ground cloves, ginger, or allspice.
For additional vanilla flavor, slightly increase the amount of vanilla extract.
Walnuts or a combination of pecans and walnuts can be prepared using the same basic method, but monitor them closely because cooking rates may vary.
Cool the pecans completely before storing to prevent condensation from softening the sugar coating.
Store in an airtight container in a cool, dry place at room temperature for 1 to 2 weeks.
For longer storage, refrigerate for several weeks or freeze in an airtight freezer-safe container for 2 to 3 months.
If the pecans lose their crunch, warm them briefly on a baking sheet in a low oven and allow them to cool completely again.

Nutrition

Serving Size: ¼ cup
Calories: 260 kcal
Sugar: 21 g
Sodium: 80 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg