Candied Cinnamon Pecans
A simple and delightful treat made in a slow cooker, these Candied Cinnamon Pecans are perfect for snacking or gifting during the holidays.
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.
Notes
Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in zip-top bags for up to 2 months. These make great gifts when packaged in small jars or treat bags.