Slow Cooker Candied Cinnamon Pecans are the kind of snack that turns an ordinary afternoon into a cozy little celebration. If the holidays sneak up on you or you just want something sweet and crunchy without babysitting a hot pan, this recipe is your best friend. It’s simple, smells amazing, and makes a generous batch for gifting or snacking. I love setting it up, giving it a few stirs, and letting the slow cooker do the heavy lifting. No oven drama, no constant monitoring, just easy comfort cooking that’s as satisfying as it sounds.
Why This Recipe Works
Sweet and spiced pecans feel fancy, but they’re easy when the slow cooker is doing the cooking for you. The low heat gently dries and candy-coats every pecan, so you get that glassy crunch without burning the sugar. A quick egg white wash helps the cinnamon sugar cling to each piece, and a splash of water at the end seals that classic candied shell. This method gives you incredible flavor with minimal effort.
If you’ve ever made candied nuts on the stove and ended up with a scorched mess, you’ll appreciate the slow cooker’s steady, forgiving heat. It’s perfect for batch cooking and multi-tasking. I like to throw these on in the afternoon, and by evening, my kitchen smells like a holiday market. You can even prep the coated pecans ahead and keep them in the fridge overnight, then cook the next day.
Looking for more cozy slow cooker wins that make life easier? Browse more ideas in my slow cooker collection and save your favorites for busy weeks.
“I made a double batch for a game night and they disappeared fast. The slow cooker method is foolproof and the cinnamon aroma is incredible. This one’s a keeper.”
Best part, this method keeps cleanup simple. A little cooking spray or parchment liner and you’re golden. The result is a sweet, crunchy, cinnamon-kissed pecan that’s honestly hard to stop snacking on. If you’re new to making candied nuts, this is a confidence-boosting starting point.
What You Need
Here’s everything you’ll want to gather before you start. Keep it simple and follow the ratios below for consistent results.
- Raw pecan halves: about 1 pound. Fresh pecans make all the difference.
- Granulated sugar: 1 cup.
- Brown sugar: 1 cup. Light or dark both work, dark adds deeper caramel vibes.
- Ground cinnamon: 1 tablespoon for warm, cozy flavor that fills the house.
- Salt: 1 teaspoon to balance the sweetness.
- Egg white: 1 large, whisked until frothy with 1 tablespoon water.
- Vanilla extract: 1 teaspoon for a round, bakery-style finish.
- Water: 2 tablespoons added near the end to help the candy shell set.
- Nonstick spray or parchment: to prevent sticking in the slow cooker.
Equipment notes: Use a standard 5 to 6 quart slow cooker. Smaller sizes can work, but you’ll need to stir more often to prevent clumping. A sturdy spatula is helpful for turning the pecans gently every 30 minutes.
If you’re building out a set-it-and-forget-it menu, you’ll also love these comforting sides and breakfast ideas. Try big-batch mornings with slow cooker steel cut oats, or pair these sweet pecans with a savory dish like slow cooker mashed potatoes for a balanced spread.
How to Make Candied Pecans
We’re keeping it low stress. This is a simple mix, coat, and slow cook situation, with a few stirs in between. Here’s the game plan.
Prep the Slow Cooker and Pecans
Lightly coat the slow cooker insert with nonstick spray or line it with a parchment sling. In a large bowl, whisk the egg white with 1 tablespoon water until frothy. Add the pecans and toss well so every piece gets glossy. This step is key because it helps the cinnamon sugar cling to each pecan.
Mix the Cinnamon Sugar and Coat
In a separate bowl, stir together the granulated sugar, brown sugar, cinnamon, and salt. Sprinkle this mixture over the egg white coated pecans and toss until everything looks evenly covered. Add the vanilla and gently fold it in. The mixture should look sandy and a little clumpy, which is perfect.
Slow Cook and Finish
Pour the coated pecans into the slow cooker and spread them in an even layer. Cook on Low for about 3 hours, stirring every 30 minutes. Try to lift and turn rather than mash, so you keep whole, pretty pecans. In the last 30 minutes, sprinkle in 2 tablespoons of water, stir, then cover again. That bit of moisture helps crystallize the sugar for that classic candied coating.
When time is up, spread the pecans onto parchment paper to cool and dry. Give them 30 to 60 minutes. As they cool, they’ll get that lovely crisp shell. Break apart any clusters and get ready to taste test. If you can resist snacking, they store beautifully.
Want a sweet slow cooker dessert to round out your menu? Pair these nuts with slow cooker berry crumble and a scoop of ice cream for a top tier treat.
Expert Tips & Tricks
These pacify every sweet craving with almost no effort. A couple extra notes will make yours come out perfect every time.
Stir on schedule: Every 30 minutes keeps sugar from clumping too much and prevents hot spots.
Watch the edges: Sugar can caramelize faster near the sides. Scrape them down gently with a spatula as you stir.
Adjust sweetness: If you like a lighter coating, reduce both sugars to 3/4 cup each. For a stronger cinnamon pop, add another 1/2 teaspoon.
Dry completely: Cooling on parchment is where the magic happens. Don’t rush this step or you’ll lose crunch.
Storage: Store in an airtight container at room temp for up to 2 weeks. For longer storage, freeze in zip-top bags for up to 2 months. They thaw quickly and stay crisp.
Gift it: Fill small jars or treat bags, add a ribbon, and you’ve got a festive and budget friendly gift.
Flavor Swaps and Variations
Try a pinch of cayenne for a sweet heat twist. A little pumpkin pie spice gives fall vibes. Swap vanilla for maple extract if that’s more your style. Walnuts work too, though pecans hold their texture better in the slow cooker. And a tiny whisper of orange zest is fantastic for the holidays.
Craving more savory slow cooker inspo while these cool? This comforting Texas style chili hits the spot on chilly nights.
Serving Suggestions
These are so versatile. They’re a crowd pleaser at parties, snack boards, or tucked into salads. Here are easy ways to serve them up:
- Snack bowl for movie night or tailgates. Add dried cranberries for a tart pop.
- Sprinkle over yogurt or oatmeal for crunch and sweetness.
- Upgrade a cheese board with a sweet nibble next to sharp cheddar or creamy brie.
- Toss into a green salad with apples and goat cheese for restaurant level flavor.
- Top ice cream or panna cotta for an easy dessert with texture.
- Crush and use as a pie or cheesecake topping.
Planning a cozy night menu? Serve this snack while your main dish simmers, like the fan favorite slow cooker pulled pork. Sweet and savory together is always a win.
Common Questions
Can I make these without egg white? Yes. Substitute 2 tablespoons maple syrup or water to help the sugar stick. The coating will be slightly less crisp but still delicious.
Do I need to toast the pecans first? No. They’ll toast as they cook. Starting raw gives the best texture and avoids over-toasting.
How do I keep them from getting sticky later? Dry them fully on parchment until cool. Then store in an airtight container away from heat and humidity. If they soften, pop them in a 250 degree oven for 5 to 7 minutes to re-crisp.
Can I double the recipe? Yes, if your slow cooker is large enough. Keep stirring every 30 minutes and add 15 to 30 minutes to the cook time if needed.
What if my coating looks sandy after cooking? That’s normal before the final set. Once you spread them out to cool, the coating will harden and look glossy and crisp.
Ready to Make Your Kitchen Smell Amazing?
That’s all you need for a batch of Slow Cooker Candied Cinnamon Pecans that tastes bakery level and feels totally doable. You get big flavor with simple ingredients and a method that is relaxed and reliable. If you want more inspiration, I also love this take from Easy Candied Pecans Recipe – Creme De La Crumb and this classic version from Slow Cooker Candied Cinnamon Pecans Recipe – Dinner, then … for handy comparisons and tweaks. Give it a go, and let the slow cooker make your house smell like a cinnamon wonderland.
When you’ve got a fresh batch cooling on the counter, don’t be surprised if everyone wanders into the kitchen. Snack a few, stash a few, and save some for gifting. This simple little treat is the kind of thing that turns an ordinary day into something sweet.
Candied Cinnamon Pecans
Ingredients
Main Ingredients
- 1 pound Raw pecan halves Fresh pecans make all the difference.
- 1 cup Granulated sugar
- 1 cup Brown sugar Light or dark both work; dark adds deeper caramel vibes.
- 1 tablespoon Ground cinnamon For warm, cozy flavor.
- 1 teaspoon Salt To balance the sweetness.
- 1 large Egg white Whisked until frothy with 1 tablespoon water.
- 1 teaspoon Vanilla extract For a round, bakery-style finish.
- 2 tablespoons Water Added near the end to help the candy shell set.
- Nonstick spray or parchment To prevent sticking in the slow cooker.
Instructions
Preparation
- Lightly coat the slow cooker insert with nonstick spray or line it with a parchment sling.
- In a large bowl, whisk the egg white with 1 tablespoon water until frothy.
- Add the pecans and toss well to ensure every piece gets glossy.
Mixing Cinnamon Sugar
- In a separate bowl, stir together the granulated sugar, brown sugar, cinnamon, and salt.
- Sprinkle this mixture over the egg white coated pecans and toss until evenly covered.
- Add the vanilla and gently fold it in. The mixture should look sandy and a little clumpy.
Cooking
- Pour the coated pecans into the slow cooker and spread them in an even layer.
- Cook on Low for about 3 hours, stirring every 30 minutes to prevent clumping.
- In the last 30 minutes, sprinkle in 2 tablespoons of water, stir, then cover again.
- When time is up, spread the pecans onto parchment paper to cool for 30 to 60 minutes.
