Slow Cooker Candied Cinnamon Pecans

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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!

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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.

Recipe

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Slow Cooker Candied Cinnamon Pecans

4.46 from 22 votes
  • Yield: 16 servings
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Course: Snack
  • Cuisine: American
  • Author: Dinner, then Dessert
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!

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a medium sized bowl add the egg whites and vanilla together and whisk until frothy, 1-2 minutes.

  2. Add in the pecans.
  3. Add in the sugar, brown sugar and cinnamon.
  4. Spray the inside of the crockpot with canola oil spray.
  5. Add the pecan mixture to the slow cooker on low for 3 hours.

  6. Stir every hour and when the nuts are a half an hour away from done pour in the water and stir one final time.
  7. To ensure crispy exteriors spread the nuts out on a baking sheet to cool.

Nutrition Information

Yield: 16 servings, Amount per serving: 249 calories, Calories: 249g, Carbohydrates: 23g, Protein: 2g, Fat: 17g, Saturated Fat: 1g, Sodium: 5mg, Potassium: 116mg, Fiber: 2g, Sugar: 20g, Vitamin A: 15g, Vitamin C: 0.2g, Calcium: 29g, Iron: 0.7g

All images and text © for Dinner, then Dessert.

Keyword: Slow Cooker Candied Cinnamon Pecans
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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.

See more posts by Sabrina

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. Mine came out wet too even after cooling. I tried putting them back in the slow cooker for an additional hour but still wet. Suggestions?

    1. It’s usually from not cooking long enough but if you said you put it in for another hour, I’m not sure. Maybe your slow cooker didn’t get hot enough?? If you’d like you can email me at contact @ dinnerthendessert .com and we can try and troubleshoot.

      1. My moms making these and they don’t seem to be melting! Can we turn up the crock pot? They only have an hour left and there’s a lot of dry mix left

        1. To me that says the crock pot is running not hot enough. I’d ditch the crock pot and put them in a 250 degree oven, on a baking sheet for 1 hour, stir every 20 minutes. If you got the mixture right and the egg whites were frothy they should be just fine, these pecans are resilient little things.

  2. My husband is allergic to cinnamon. Do you have any ideas for other seasonings that would be delicious for this? Obviously it won’t be as good as this recipe, or even similar but I would love to make something for him.
    Thanks!

    1. I haven’t tested it but maybe try having a bit of spice to them by using cayenne. You might be able to check online for recipes that are more spicy than sweet. Good luck!

    1. I haven’t tested it. I wonder how it would turn out because the deeper the nuts go, the more moisture to work out. If you double in a bigger pot you may have to cook longer, so just be sure you’re not in a time crunch. I’d love to know how it turns out if you decide to try.

  3. Hello,

    I’m making these right now! Assuming, I can hide them, how long will they keep in pint jars! Should I put them in the refrigerator due to the egg white in the recipe?

    Thank you,

    Oleeta

    1. I’ve had them for up to two weeks before we devoured them all! No need to refrigerate but you can if you’d like. Enjoy!!

  4. Delicious! My family has a pecan business, so I always love trying new pecan recipes! The instructions were clear and super easy…and the results were great. After making half the recipe once, I decided to make a full batch again and share the recipe with my followers on my business page (linking back here, of course)! Thanks for sharing such a yummy recipe with us!

  5. Hey Sabrina, Do you have a peppered pecan recipe by any chance? If not if I were to send you one do you think you would be able to adapt it to a larger quantity and be able to do it in the slow cooker?

  6. I made these I have given them plenty of time to dry they have great Flavor and excellent coating. But there still wet. Can I put them in them in oven to dry them out more.

  7. I made these today and they are delicious! Not too sweet. Just right! I added a little pink himalayan salt but otherwise kept the recipe the same. 

  8. Hi there, thanks for the recipe! I made these last night and they taste great. Mine are not as ‘golden’ as yours though-came out darker. Question, throughout the recipe, you say egg white, but in the ingredients you say only 1 egg white. Was I supposed to use more than 1? Thanks!

  9. This recipe is absolutely perfect. What a great extra to the Christmas candy baking I do every year. This is definitely a new favorite. Love love love!

  10. I don’t know what I did wrong, but I Just made these & they are a big, sticky, gooey mess 🙁 My house smells good though, lol

    1. Oh no!! Sounds like it needs to cook longer. Some crock pots run differently as far as regulating heat and I’m not sure yours got hot enough 🙁 I” glad at least your house smells good so it’s not a total loss.

  11. Just made these to give as Christmas treats, the house smells amazing!! Going to have to make a batch for us! Easy recipe, thanks a bunch!! 

  12. I’d like to make these for gifts that will be given out in about a week. I saw above you mentioned they’ve stayed fresh for a few weeks but I’d like to make sure the recipient’s have time to eat then as well before they soften. What would you say is the best way to keep them fresh once made?

    1. All slow cooker brands tend to run differently and it sounds like the one you have runs hot and may have lead to them wanting to burn. If you want to make them again using that same slow cooker, possibly stirring more would ensure that they don’t burn. I have a few links for slow cookers in the above “tools used” section if you’re in the market for a new one. I hope this helps!

  13. Omgosh! These were so easy to make! Cabellas move over! These r way more delicious!!! Thank you for sharing…great job on this posting….applause to you?????

    1. It sounds like you may have needed to cook them more. Your slow cooker temperature might be off and the pecans would need more time in it. I hope they still tasted great.

    1. I’m so sorry but I don’t have any experience with it so I’m not comfortable recommending it. If you decide to try, I’d love to know if it’s possible.

  14. I made these soooo many times last year for Christmas snacks and as gifts and have already have fielded six requests from people begging me to make these for them again as a Thanksgiving treat because apparently waiting for Christmas is simply too long. Thank you for sharing this recipes–these REALLY are amazing, simple to make, they look as good as the picture and they taste even better!!!!

  15. Sounds delicious!  It sounds like from the above comments that different kinds of nuts would work. Peanuts, cashews??  Would these work?  Do you start with raw nuts or just reg nuts?

    1. I haven’t. I wonder how it would turn out because the deeper the nuts go the more moisture to work out. If you double in a bigger pot you may have to cook longer, so just be sure you’re not in a time crunch. But hey its not like the nuts need to be tender, haha.

    1. I would say I’ve had them for a few weeks before we finish them with no problems? Haven’t tested any longer than that though, sorry :/

  16. Hi! Will a pinch of sea salt adversely affect the glazing? I need a tiny bit of salt in any sweet treat. I’m pretty surevI have all the ingredients…just have to check my pecans to be sure I have enough. Can’t wait to enjoy these! Thank you!

  17. Candied nuts are some of our favorite holiday treats, although I’m ashamed to admit. We. Have. Yet. To. Make. Them,. There, I said it. Thanks for the inspiration and we wish you the Merriest of holidays and the best of Congrats on your new addition!

  18. These look so good! I was wondering if the recipe could be used (and perhaps the cook-time adapted) for almonds? If you’re not sure, it’s no problem. I’ll keep searching. But I do plan to make these to give to my sons’ teachers and bus drivers. They’re such a great idea and packaging them in mason jars with colorful twine sounds like the perfect touch.
    Thank you so much for posting the recipe!