Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling so delicious. Try making these today!
Candied Pecans are a classic warm and wonderful holiday treat to eat during Thanksgiving and Christmastime. With just a few minutes of prep, a slow cooker, and this recipe you can make this favorite treat hands-free while you make the rest of your holiday meal. If you’re looking for more classic Holiday Snack ideas, be sure to check out my Slow Cooker Chocolate Peanut Candy and Muddy Buddies recipes.
Table of contents
Sabrina’s Slow Cooker Candied Cinnamon Pecans Recipe
Slow Cooker Candied Cinnamon Pecans are such a joy to make for holiday parties. They smell so amazing! Every year I try and come up with fun new food gifts for friends that are different from your normal box of chocolates or cookies. One year I did a Pumpkin Spice Bark and everyone was so excited to get something so unique I started looking for more fun recipes to play with. 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!
Kitchen Tools and Equipment
- 4 Quart Slow Cooker: A perfect size to make this recipe and still have room to stir. If you are using a smaller slow cooker, you can easily halve the recipe ingredients (except keep the one egg white) and cook for the same amount of time.
- Baking Sheet: A baking sheet or cookie sheet with parchment paper is the perfect place to cool the pecans, or you can use some foil lined on the counter and sprayed with some non-stick cooking spray.
Ingredients
- 1 Egg White: This is whisked to create a frothy base that helps the cinnamon-sugar mixture stick to the pecans. See variations for a vegan substitution idea.
- 2 teaspoons Vanilla Extract: Be sure that this is real vanilla extract for the best flavor.
- 4 cups Pecan Halves: Roasted pecan halves do not have to be perfectly shaped. You can substitute with almonds or walnuts if desired or mix them for variety!
- 1 cup Sugar and ½ cup Light Brown Sugar: The sugars are caramelized during cooking and the brown sugar helps to bring a molasses flavor. Dark brown sugar can be used for an even bolder flavor.
- 5 teaspoons Cinnamon: This is the main seasoning of the candied pecans and pairs perfectly with the sugar.
- ¼ cup Water: This is used to help in the final caramelization get nice and crunchy.
- Vegetable Oil Spray: Non-stick spray is used to coat the crock pot which prevents the pecans from sticking. Any neutral oil spray, such as canola or coconut oil, can be used. You can use butter or even use it with a crock pot insert so it cleans easier.
How to Make
Time needed: 3 hours and 5 minutes.
- Whisk the Egg White
Whisk the egg white with vanilla until nice and frothy.
- Coat the Pecans
Add pecans to the egg white mixture and stir them in. Then, mix in granulated sugar, brown sugar, and cinnamon, and make sure everything is coated. (You can use a separate bowl, but you don’t have to.)
- Prepare the Slow Cooker
Lightly spray the inside of the slow cooker with vegetable oil to prevent sticking. Pour in the coated pecans, cover, and set the slow cooker to low.
- Cook the Pecans
Stir the pecans every hour for about three hours, allowing the sugars to slowly caramelize and coat the pecans evenly.
- Add Water for Final Caramelization
In the last half-hour of cooking add the water. Stir one last time and replace the lid and let it finish cooking.
- Cool the Pecans
Spread the cooked pecans out on a baking sheet to cool for 20-30 minutes. Once cooled, they’ll be perfectly crunchy and ready to enjoy or pack as a gift. Enjoy your delicious treat!
Recipe Card


Ingredients
- 1 large egg white (or the egg whites from two small eggs)
- 2 teaspoons vanilla extract
- 4 cups pecan halves
- 1 cup sugar
- 1/2 cup light brown sugar
- 5 teaspoons cinnamon
- ¼ cup water
- vegetable oil spray
Instructions
- In a medium-sized bowl add the egg white 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 vegetable oil spray.
- Add the pecan mixture to the slow cooker on low for 3 hours.
- Stir every hour, and when the nuts are half an hour away from being done, pour in the water and stir one final time.
- To ensure crispy exteriors spread the nuts out on a baking sheet to cool.
Notes
- Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
- Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.
Nutrition
Chef’s Note: Don’t Change These Two Things
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 white 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 these steps is they will result in these gorgeous shiny, glassy candied pecans!
Can This Be Made Ahead?
Yes, these Cinnamon Sugar Pecans can be made ahead. Once cooled, store them in an airtight container at room temperature for up to two weeks. They maintain their crunch and flavor well.
Nutritional Facts
Tips for Crunchy Candied Nuts
Both 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. If not, here are my best tips and troubleshooting if your candied pecans or other candied nuts are not coming out crunchy:
- First, let them cool completely, the sugar will harden once cooled. The nuts can hold a lot of residual heat inside so pop them in a fridge or freezer if it’s taking a long time.
- You could place a Tea Towel under the lid during the last 30 minutes to collect any added moisture if they seem too moist.
- Also, high humidity can prevent the pecans from becoming fully crispy. So if it’s a humid day or environment, try letting them cool in an air-conditioned room or pop them in a low-temperature oven (at 250 degrees) for 10-15 minutes after cooking.
How to Store
- Storing: Keep leftover pecans in an airtight container at room temperature for up to two weeks. Just make sure that they are fully cooled before storing so they stay crispy.
- Freezing: Store extras in an airtight freezer bag or container for up to three months. Thaw at room temperature before serving.
Gifting Ideas
- 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 season note.
- Colored Twine: I keep different colors of twine 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.
Frequent Questions
Yes, almonds or walnuts can be substituted for pecans for a fun variety of flavors and textures.
The water helps dissolve the sugars which helps the coating to be nice and crunchy.
Yes, you can make a double batch with the recipe and cook for the same amount of time! Just be cautious to not overfill the pan.
Use your cover. The temp has to be high enough or your pecans will be sticky, not crunchy. Keep it on the whole time except when stirring.
Variations
- Spiced Maple Pecans: Substitute the sugar with an equal amount of maple syrup. Reduce the water to 2 tablespoons. Cook as directed but stir more frequently to prevent sticking.
- Pumpkin Spice Pecans: Replace the cinnamon with 2 teaspoons of Pumpkin Spice and 1 teaspoon of ground ginger. Cook as directed.
- Vegan Coconut Sugar Pecans: Substitute the egg white with 3 tablespoons of aquafaba (chickpea liquid) and replace the sugars with coconut sugar. The cook time remains the same.
Related Recipes
More Holiday Snacks

Photos used in previous versions of this post.






They are fantastic. Love the ease and the results!! Can’t wait to make them again.
Soooo Good
Best gift for holidays
Can you mix in almonds with the pecans for variety??
Absolutely
Can you use pasteurized egg whites
Shouldn’t be a problem, it’s mostly just for coating the pecans so the seasonings can adhere. You should be A-ok!
My pecans that I cooked on low keep burning. Has anyone else had that problem?
The “low” setting on your slow cooker might be hotter than other slow cookers. Have you tried stirring the pecans more frequently, maybe every 20 or 30 minutes?
How long is the shelf life? Also can you dry can these for a longer shelf life?
If I was storing them for more than a few days I would keep them in the refrigerator. There is cooked egg in the recipe.
Is there a vegan substitute for the egg white, or can I leave it out completely? I realize that there will be less liquid, but. I’m not sure what to do about that?
I do have Just Egg, but it is a substitute for an entire egg. Would thst be acceptable?Thank you.
I’m so sorry, I haven’t tested any vegan alternatives.
Do you keep the crock pot covered?
Hi! Yes you would
They are so good but i cant get them to crisp and look glossy like that! Any tips?
How do yours end up looking? The egg white is what gives it the glossy look, you may not be whipping the white long enough, coating it well enough. Or possibly too many nuts for the amount of egg whites.
Can these be frozen? How long do they stay fresh after making? Starting to do my Christmas baking and seeing if this can be done now and stored.
I made and froze these last year for Christmas and they were great! I made a batch just today and something was off because they were too wet… guess I’ll make another batch and let my kids eat this one!
Made these today and they were overly wet as well, I just put them on a raised drying rack and the liquid drained to the pan underneath and they turned out perfect.
Can Stevia be substituted for the Granulated Sugar.
I haven’t tested it but if you decide to try, I’d love to know how it turns out. Thanks!
Can a crock pot liner be used in place of the cooking spray?
I’ve not tested it using one so I’m not sure if it would alter it or not.
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?
I haven’t but it’s an easy swap for this recipe. Enjoy!
Do I use raw pecans or toasted?
You’ll want the flavor from roasted pecans. Enjoy!
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!
You’re so sweet, Tina. Thanks!
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!
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?
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.
Are you cooking these on high or low? I looked and cannot see where you say this.
You’ll be cooking this on low for 3 hours. Enjoy!
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?
Either works 🙂
Would you recommend using a crockpot liner instead of the canola oil?
I’m assuming it wouldn’t stick to the bag? I’m sorry I’m not as familiar with slow cooker liner bags.
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!
Yes, so much easier! Enjoy!
Do I follow the recipe instructions the same way even if I half the ingredients?
Thanks!
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!
Could you make these using Splenda or trivia?
I haven’t tested it using either. If you decide to try, I’d love to know how it turns out. Thanks!
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!
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.
That’s such a great idea! 1/4 cup is considered 1 serving. Good luck!
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!
Sorry for the confusion. You are only using 1 egg white for this recipe.
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!!
How long do you leave the nuts out to dry?
They might only need about 30 minutes to dry. Enjoy!
Yummy!! forgot to give it stars
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?
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.
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.
Refrigerating them just extends the shelf life. It’s not needed if they’ll be eaten before then.
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!
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.
I’ve been wanting to make something like this for a long time & was not disappointed! So good and will certainly make more.
Thanks, Lisa. I’m so glad you enjoyed the recipe.
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.
Thanks for the feedback. So glad you love them!
My pecan didn’t turn out like the picture the dark and wet looking been drying out for over an hour
I am excited to try this recipe. Thank you for sharing.
You’re welcome! Let me know how they turn out!
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!
I’d love to try this. Do you think any nut, i.e. cashews and walnuts could be substituted?
Yes, you can use whatever you like best.
You cover them right? Even after adding the water at the end
Yes, that’s correct.
How many egg whites does it call for?
Egg white from 1 large egg.
How would walnuts work?
Yes 🙂
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
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 🙂
Can you use a 6 qt. slow cooker P.S. I love all your recipes
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 🙂
Could I use a Dutch oven instead of a slow cooker?
You can, but you will have to adjust the cooking process. It’s much more hands on.
This sounds great! Can it be doubled or is it better to do it exactly as written?
I would recommend just making it in 2 batches.
Could you please tell me how much water I need to add? I don’t see it on the instructions.
Thank you
The water instructions are included in step 6.
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.
The amount of water needed is listed in the ingredient list. You’ll need 1/4 cup water for this recipe. Enjoy!
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
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!
Thank you very much
1/4 cup
How far ahead of the holidays can these Cinnamon Pecans be made and still taste fresh?
I’ve have them for up to two weeks before everyone devouring them, haha!
Is there anything else I can use besides egg whites. My grand daughter has a dairy and egg allergy
I’ve not tested it using anything else. Sorry
Carol I found a dairy free recipe but don’t know how to share it with you it’s here on Pinterest.
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.
Trying these as I comment! Excited to party.taste them. Might take some to a SuperBowl
Mine don’t look as pretty as yours, but they taste amazing !
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!
Thanks, McKenzie! So glad everyone loves them!
I’m definitely going to try these, fathers-in-laws know what they’re talking about.
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.
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.
Halfway thru the crockpot time. Two things snitched a taste and it was great. Also started stirring every half hour.