Slow Cooker Candied Cinnamon Pecans

These Slow Cooker Candied Cinnamon Pecans are sweet, spiced, and wonderfully crunchy. I love making them during the holidays, but honestly, I crave them all year round. The best part? I toss everything into the slow cooker and let it do the work while my kitchen fills with the most amazing aroma. Whether I serve them as a snack, pack them as gifts, or sprinkle them on a salad, they’re always a hit.

Why You’ll Love This Recipe

I love how easy and hands-off this recipe is. With just a few pantry staples and a couple of hours in the slow cooker, I end up with a batch of pecans that taste like something straight out of a candy shop. They have that perfect balance of sweetness and spice, and the texture is beautifully crisp thanks to a final oven dry-out. Plus, the scent of cinnamon and vanilla filling the house while they cook is irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound pecan halves

• 1 cup granulated sugar

• 1 cup brown sugar

• 3 tablespoons ground cinnamon

• ⅛ teaspoon salt

• 2 large egg whites

• 2 teaspoons vanilla extract

• 3 tablespoons water

directions

1. I start by whisking the egg whites and vanilla extract together in a large mixing bowl until the mixture is frothy.

2. Then I add the pecans and toss them in the egg white mixture until all the nuts are well coated.

3. In a separate bowl, I mix the granulated sugar, brown sugar, cinnamon, and salt.

4. I pour the sugar mixture over the coated pecans and stir everything until the pecans are evenly covered.

5. I spray the inside of my slow cooker with nonstick spray, then pour in the pecans.

6. I cook them on low for about 3 hours, stirring every 20–30 minutes to make sure they don’t stick or burn.

7. In the final 30 minutes, I drizzle the water over the pecans and stir. This step helps create that shiny, crunchy candy coating.

8. Once they’re done, I spread the pecans out on a parchment-lined baking sheet to cool completely. If I want them extra crispy, I pop them in a 300°F (150°C) oven for 10–15 minutes.

Servings and timing

• Prep time: 10 minutes

• Cook time: 3 hours (slow cooker) + optional 15 minutes (oven)

• Total time: ~3 hours 15 minutes

• Yields: About 6–8 servings

Variations

I sometimes like to add a little nutmeg or pumpkin spice to the sugar mixture for a seasonal twist. If I’m craving a little heat, I sprinkle in a pinch of cayenne pepper—it pairs surprisingly well with the sweetness. And while I usually stick with pecans, I’ve made this with almonds and walnuts, and they turn out just as delicious.

storage/reheating

Once the pecans are completely cool, I store them in an airtight container at room temperature. They stay fresh and crunchy for up to 2 weeks. For longer storage, I freeze them in a sealed bag, and they keep well for a couple of months. I don’t usually reheat them, but if they’ve softened a bit, I spread them on a baking sheet and warm them in the oven at 250°F (120°C) for about 10 minutes to crisp them back up.

FAQs

Do I need to use raw pecans?

Yes, I always start with raw, unsalted pecan halves. Roasted or salted pecans can throw off the flavor and texture of the final result.

Can I make this without a slow cooker?

If I’m short on time, I’ve made a similar version in the oven. I bake them at 300°F, stirring every 15 minutes, for about 45 minutes total.

Why do I add water at the end?

The water helps melt the sugar a bit and creates that glossy, candy-coated finish on the pecans.

How do I keep the pecans from clumping together?

I make sure to stir them regularly during cooking. That keeps the coating even and prevents big sticky clusters.

Are these good for gifting?

Absolutely! I love packing them in cellophane bags or mason jars with a little ribbon. They make a perfect homemade holiday gift.

Conclusion

Slow Cooker Candied Cinnamon Pecans are one of those simple recipes that delivers big flavor with minimal effort. I love how they transform a handful of pantry ingredients into something so addictive and gift-worthy. Whether I’m making a batch to snack on, share with friends, or top off a salad, these pecans never disappoint.

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