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 make a variety of candies nuts every Christmas. About to make these tomorrow using pecans. Have you tried this recipe with almonds or walnuts?

  2. I just left a comment below but forgot to give it 5 stars, so I had to comment again. I would give it even more stars if I could!

  3. I have have made these once already and am I going to make them again for Christmas. They are amazing! Easy and delicious. Thank you for sharing this recipe!

  4. These were delicious the first time…I was wondering if I should leave the lid on while cooking? My were a little chewy and I thought maybe if I took the lid off that would help?

    1. You could place a tea towel under the lid to collect any added moisture. That might help. The added water at the end of the cooking time and the fact that they’re spread out on a baking sheet should allow them to get crispy. Hope this helps for next time.

  5. Haven’t tried yet, but I can’t wait. I apologize if you’ve already answered this but…

    Pecans- do they have to be freshly shelled or can I used bagged?

    1. I’m assuming it wouldn’t stick to the bag? I’m sorry I’m not as familiar with slow cooker liner bags.

  6. I cannot wait to make these! I’ve made candied pecans/walnuts in the oven many times before, it’s messy & time consuming, as you stir every 15 minutes! :/
    I was very excited to find this crock-pot recipe! Thx!

    1. Yes, though you might even want to use a smaller slow cooker or cut back on the cook time. You don’t want it to dry out. Good luck!

  7. I’ve made these twice and they go very quickly. I wanted to give them as gifts but Hubby gifted himself with them. Easy to make and the results were spectacular. I put the water instead of waiting till the end – just me. The hardest thing is keeping up with shelling the pecans!

  8. Hi I am going to make these as wedding favors. I see the recipe yields 16 servings, what is the serving size? I will be making 180 favor boxes.

  9. The recipe lists one egg white but the instructions read egg whites? Is there only one white used or more than one? They look delicious!

    1. I use 2 egg whites and it works for me. I used one egg white the first time and they were so dry the first batch burned and nuts are expensive so I was not happy:) other than that this recipe rocks!!

  10. I just made these and tasted them when I laid them out and they are so good. They are going to Germany, should they be kept in the fridge till they leave?

    1. They’ll last longer if refrigerated so depending on when you’re going to send them, it might not be a bad idea. I’m so glad you enjoyed them.

      1. I am planning to make these as gifts and want to store for a couple/few weeks. Won’t the refrigerator make them wet and soggy? I plan to put them in either small mason jars or individually vacuum seal little bags.

  11. Made these last night. I doubled the recipe so maybe didn’t let them cook long enough as they were pretty wet. I covered them with foil on the cookie sheet overnight but they’re still wet. Can I put them in the oven this morning to help them dry out/crisp up? They taste delicious. Thanks!

    1. Yes, you’ll want to heat them back up and it seems they didn’t get quite as hot as needed. I’m so glad they still taste good.

  12. I’ve been wanting to make something like this for a long time & was not disappointed! So good and will certainly make more.

  13. I made these for the first time last nite. They are delicious. I have to make 7 more batches! I wanted to pass on somethings I learned along the way. A 16 oz bag of half pecans is four cups. After whisking the egg and vanilla, stir the pecans in the egg mixture before adding the sugar mixture. The sugar mixture coats more evenly if put together in another bowl. I mixed the brown sugar, sugar, and cinnamon together before adding it to the pecan and egg mixture. I added about half, stirred, then added the rest. I noticed it wasn’t as clumpy as my first batch.

    1. Don’t use the Instant Pot slow cooker function like I did! I got confused about what setting matched Low and used Less. This never got up to temperature, and since I’d never made the recipe before, I didn’t realize it was a problem until after I put in the water. (I’d already screwed up by not reading well and mixing all my stuff together before I mixed in the nuts. This is not one of my better days!) I’m currently experimenting with damage control. On the plus side, the nuts smell and taste good. I’m putting up this comment as a warning to other hasty cooks. Read the instructions and use a real slow cooker!

  14. Every year I make my SIL candied almonds for Christmas. Do you think it would be ok to mix the pecans and almonds for this receipt? I usually make in oven but would really like to try slow cooker. Will give more time to tend to other goodies I make. TY

    1. You certainly can. I would do 2 cups of each nut. 🙂 And yes! I love as many slow cooker and no bake recipes as I can get during the holidays to free up my oven 🙂

    1. Certainly. I typically use one that size and it will give you more room to stir. I’m glad you are enjoying the recipes and thank you for taking the time to let me know 🙂

      1. Telling us the instructions for the water are in step 6 does not tell us how much water to add. If you say this is a critical step to make the pecans look amazing, please provide the amount of water needed.

      2. What is the shelf life? I made these last year at Christmas ( they were a HUGE hit) and this year they are going to be extra gifts for family and I need to know how far ahead I can make them.
        Thank You
        Connie

        1. If stored in an airtight container at room temperature, they’ll last for up to two weeks. Keeping them in the fridge will give them an extra week or so on top of that. They can also be frozen and will keep for up to 3 months. Hope this helps!

  15. Is there anything else I can use besides egg whites. My grand daughter has a dairy and egg allergy

    1. Try using Aquafaba Meringue made from the juice you get from can’s of chickpeas. It might work. Please understand I have not tried it. I just know Vegan’s rave about it as an egg substitute.

  16. These pecans are amazing and so easy to do in the crockpot! I made many batches this Christmas to give to family members. My father-in-law said these are the best candied pecans he has ever had! They really are that good! Highly recommend!

  17. I followed the directions exactly and these burned. So disappointing. I even took them out 30 minutes early. Next time I’ll toast them in the oven.

    1. Had anyone tried toasting the pecans for a few minutes first? After making these tonight, I’m considering toasting them first. Also, I will cut back on the amount of water I use. They came out very wet so I baked them in small batches in the oven for ten minutes. They’re ok but don’t have that toasted pecan taste/texture I like.

  18. Halfway thru the crockpot time. Two things snitched a taste and it was great. Also started stirring every half hour.

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