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.
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:
- Make sure you whisk the egg whites until you see lots of little frothy bubbles.
- 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:
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!
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!
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.
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.
Made these as Christmas gifts and everyone loved them. ? Thanks for the great recipe!
Curious though, could I double the ingredients and still cook for the same amount of time?
Yes you can double the recipe and cook the same amount of time! Do not over fill the pans.
Best results ever. Been trying different recipes for the last several years. By far, THE BEST EVER!!! I’m so glad I came upon it. Thanks for sharing!!!
Sabrina, I have been making these for about 15 years. Today I made these for a family get together. They are the BEST EVER!!!
Mine are still cooking, can’t wait to try them! What size mason jar do you usually use? (Since it says the recipe makes 16 servings, I’m curious)
Pint size! Let us know how they turned out!
Do you use the cover while cooking or leave open?
Use your cover. The temp has to be high enough or your pecans will be sticky.
Super easy and a huge hit!
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 ?
So tasty but mine didn’t get crispy, they’re quite soft. Any tips for next time?
Slow cookers can be touchy with temperatures, so I’d try cooking for another 30-45 minutes next time and see if that helps!
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?