Slow Cooker Candied Cinnamon Pecans

Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!

Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!Slow Cooker Candied Cinnamon Pecans are such a joy to make for the holidays. Every year I try and come up with fun new food gifts for friends that are different than your normal box of chocolates or cookies. One year I did a gingerbread trail mix and everyone was so excited to get something so unique I started looking for more fun recipes to play with. Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!

I’ve made many different flavored nuts in the slow cooker in the past but these Slow Cooker Candied Cinnamon Pecans have been the runaway hit of the bunch.

The only two things about the recipe that I will caution you against changing:

  1. Make sure you whisk the egg whites until you see lots of little frothy bubbles.
  2. Make sure you add the water, stir well and let cook the last thirty minutes.

The reason you don’t want to skip this step is it will result in these gorgeous shiny, glassy candied pecans: Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!

With just a few minutes of prep (we’re talking throwing a few ingredient in a bowl here and a quick whisk) you’ll create a fabulous snack and gift your friends will adore! Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!

I can also tell you, if you were to buy these in the store you’d pay 3 to 4 times more than the cost of just buying the pecan halves.

Long story short, make these Slow Cooker Candied Cinnamon Pecans, you won’t regret it! Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!

Tools used in the making of these Slow Cooker Candied Cinnamon Pecans:
4 Qt Slow Cooker: A perfect size to make this recipe and still have room to stir.
Baking Sheet: These are the perfect place to cool the pecans, or you can use some foil lined on the counter and sprayed with some nonstick cooking spray.
Mason Jars: I LOVE giving these as gifts to friends, I fill up these mason jars with the nuts and tie a little card to it with twine that has the recipe printed on it and a little holiday note.
Colored Twine: I am obsessed with all different colors of this twine and keep it on hand for all occasions/holidays. Green and red twines are easy enough options for the Christmas season and it is even cuter if you use two strands instead of one.

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Slow Cooker Candied Cinnamon Pecans

Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!
Yield 16 servings
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Snack
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 4 cups pecan halves
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 5 teaspoons cinnamon
  • ¼ cup Water
  • Canola oil spray

Instructions

  • In a medium sized bowl add the egg whites and vanilla together and whisk until frothy, 1-2 minutes.
  • Add in the pecans.
  • Add in the sugar, brown sugar and cinnamon.
  • Spray the inside of the crockpot with canola oil spray.
  • Add the pecan mixture to the slow cooker on low for 3 hours.
  • Stir every hour and when the nuts are a half an hour away from done pour in the water and stir one final time.
  • To ensure crispy exteriors spread the nuts out on a baking sheet to cool.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 2g | Fat: 17g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 116mg | Fiber: 2g | Sugar: 20g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.7mg
Keyword: Slow Cooker Candied Cinnamon Pecans

Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!

Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!
Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I just made these and I used a combination of pecans and walnuts. Can out great. I’ve had them laying out to dry and they’re still not too crunchy but that’s ok. I had some juice leftover so I’m gonna keep it and make sticky buns using some of the pecans. I think the leftover juice is from taking the lid off to stir and letting the water on the lid go into the pot. Will be making these again. ????? Had to add more stars since 5 wasn’t enough ?

    1. Slow cookers can be touchy with temperatures, so I’d try cooking for another 30-45 minutes next time and see if that helps!

  2. ALWAYS my “go to” recipe. Turns out perfect every time. I have an overabundance of walnuts, thinking of using this same recipe to make candied cinnamon walnuts, will it work or do I need to adjust the recipe?

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