These slow cooker candied pecans are ridiculously simple, cozy, and taste like the holidays! They cook low and slow in your crockpot and fill your kitchen with the warm smell of cinnamon sugar. They’re crunchy, sweet, and have that perfect hint of spice.
You just toss everything in the slow cooker, stir a few times, and that’s it. They’re great for gifting, snacking, or throwing on top of salads or desserts.
Why I Love This Recipe
I first made these when I needed a last-minute homemade gift for friends. I had pecans in the pantry, a few basic ingredients, and my trusty crockpot. The result? Addictive little bites that people couldn’t stop talking about.
- The slow cooker does all the work.
- They make your home smell like a bakery.
- Easy to double or triple for a crowd or gifts.
- Only 7 ingredients you probably already have.
What You’ll Need
- 1 lb raw pecan halves
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 tbsp ground cinnamon
- 1/8 tsp salt
- 1 egg white
- 2 tsp vanilla extract
- 3 tbsp water
Pro Tips
- Whisk the egg white until really frothy—it helps the sugar coating stick better.
- Stir the pecans every 20–30 minutes to keep them from sticking or burning.
- Use a silicone spatula so the sugar mixture doesn’t scrape your crockpot.
- Let them cool completely before storing to keep them crispy.
- Use raw, not roasted pecans—roasted will overcook.
Tools Needed
- 1 black oval crockpot
- 1 large mixing bowl
- 1 whisk
- 1 silicone spatula
- Measuring cups and spoons
Substitutions & Variations
- Use almonds instead of pecans (same amount)
- Swap cinnamon for pumpkin spice for a fall twist
- Add a pinch of cayenne for a sweet-heat version
- Use maple extract instead of vanilla for deeper flavor
Make Ahead Tips
You can make these up to a week ahead. Let them cool completely, then store in an airtight container at room temp. Great for holiday prep or edible gifts.
Cooking Instructions
Step 1: Whisk the Egg White & Vanilla
In a large mixing bowl, whisk 1 egg white and 2 tsp vanilla extract until it’s super frothy and white bubbles form on top. This is what helps the sugar stick to the pecans.
Step 2: Coat Pecans
Add 1 lb raw pecan halves to the egg white mixture. Stir with a spatula until every pecan looks shiny and coated.
Step 3: Mix Sugar & Spices
In a separate bowl, combine 1 cup granulated sugar, 1 cup light brown sugar, 1 tbsp cinnamon, and 1/8 tsp salt. Stir well so it’s all evenly mixed.
Step 4: Combine Sugar Mixture with Pecans
Pour the sugar mixture over the coated pecans and stir until every pecan is covered in the cinnamon sugar.
Step 5: Transfer to Crockpot
Spray the black oval crockpot with nonstick spray. Pour in the coated pecans. Spread them out evenly.
Step 6: Cook on Low for 3 Hours
Set crockpot to LOW. Cook for 3 hours, stirring every 30 minutes to prevent burning. After 2 hours, drizzle in 3 tbsp water and stir—this helps the sugar crystallize.
Step 7: Cool Completely
Line a baking sheet with parchment paper. Pour pecans onto the sheet and spread into a single layer. Let cool completely so they crisp up.
Step 8: Serve
Leftovers & Storage
Once cooled, store in an airtight jar or container for up to 2 weeks at room temp. You can also freeze them in a zip-top bag for up to 2 months. Just let thaw at room temp.
Makes
About 6 servings
Cook time: 3 hours + 15 min prep + cooling time
Macros (Per Serving – Approximate)
- Calories: 310
- Protein: 3g
- Fat: 24g
- Carbs: 21g
- Fiber: 3g
- Sugar: 18g
Why This Recipe Works (Quick Science)
The egg white acts like glue, helping the sugar and cinnamon stick to the nuts. When you add a little water near the end of the slow cook, it reactivates the sugar and helps it crystallize into that crunchy coating. The low, slow heat prevents burning and ensures even cooking.
Common Mistakes
- Not stirring often: Sugar can burn if left sitting too long. Stir every 30 minutes.
- Skipping the water step: It’s key for that glossy candy coating!
- Using roasted nuts: They’ll overcook and turn bitter—start with raw pecans.
What to Serve With
- Sprinkle on top of ice cream
- Add to a cheese board
- Chop and toss into salads
- Eat straight from the jar!
FAQ
Can I double the recipe?
Yes! Just make sure you stir well and cook in a 6-qt crockpot or larger.
Can I use walnuts or almonds instead?
Yes, almonds work great. Walnuts are softer but still good.
Can I make this without a slow cooker?
You can bake them at 250°F for 45–60 min, stirring every 15 minutes.
How long do they last?
Up to 2 weeks in an airtight container at room temp, or freeze for 2 months.
Final Thoughts
These slow cooker candied cinnamon pecans are the easiest treat you’ll make this season. They make your house smell amazing, and they taste even better. Whip up a batch, let them cool, and enjoy every sweet, spiced bite. If you try it, drop a comment and let me know how it went—I love hearing how people make it their own!
