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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.

Ingredients

  • 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

Instructions

  1. Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter.
  2. In a large mixing bowl, whisk the egg white and vanilla until light and slightly frothy.
  3. Add the pecans and toss until every piece is lightly coated with the egg white mixture.
  4. In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
  5. Sprinkle the cinnamon-sugar mixture over the pecans and toss until the nuts are evenly coated.
  6. Transfer the coated pecans to the prepared slow cooker and spread them into an even layer.
  7. Cover and cook on LOW for 2½ to 3 hours, stirring thoroughly every 20 to 30 minutes to promote even cooking and prevent scorching.
  8. 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.
  9. Transfer the fragrant, evenly coated pecans to a parchment-lined baking sheet.
  10. Immediately separate the pecans with a fork or spatula to prevent them from cooling in large clusters.
  11. 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

Find it online: https://thefamilycooking.com/slow-cooker-candied-cinnamon-pecans-recipe/