Make these Slow Cooker Candied Pecans for gifts or serve at your holiday parties.
If you love a slow cooker candy recipe you may want to try my easy slow cooker peanut clusters recipe.
Why this reicpe works
Candied pecans are crunchy and coated in a decadent cinnamon-sugar mixture. This recipe makes a full 2 pounds of candied pecans, but none will go to waste. The slow cooker allows you to make a very large batch for sharing.
They last about a week in an airtight container and make great gifts for the holiday and ship very well.
How to make candied pecans in the slow cooker:
The recipe starts with egg whites and vanilla extract and is whisked together until very frothy.
Then I add this mixture over the pecans and stir until the pecans are well coated with the egg white mixture
Then I pour over the sugar and spices over the wet pecans.
Then it’s time for the slow cooker to “roast” the nuts. I cook the coated pecans for 3 hours on low, stirring every 20 minutes. Doing this keeps them from burning.
Some recipes call for adding water at the end of the cooking time. I do not do this. I love the way the nuts are at this stage. I think the water is to make them shiny, I think they are perfect as is.
I could not stop eating these candied pecans. Especially when I opened the lid every 20 minutes to stir. I think I may have eaten half of them before they were done.
I will be making these again real soon, I need to get another batch in before the holidays are over. I hope you enjoy this recipe. Have a great week.
How long can I store these:
About a week in an airtight container, if they last that long!
Other Slow Cooker Desserts and Snacks:
- Slow Cooker Sea Salt Chocolate Almond Clusters
- Slow Cooker Chex Mix
- Slow Cooker Candied Almonds
- Slow Cooker Peanut Clusters
- Slow Cooker Easter Peanut Clusters
- Slow Cooker Chocolate Peanut Butter Cake
- Slow Cooker His and Hers Cobbler
- Slow Cooker Pecan Pie
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Slow Cooker Candied Pecans
Ingredients:
- 2 egg whites
- 1 Tbsp. vanilla extract
- 1 3/4 cup sugar
- 1 3/4 cup brown sugar
- 1 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 2 lbs. whole pecans
Instructions:
- In a small bowl whisk the egg whites and vanilla until very frothy, this may take a minute or two. Set aside.
- In a medium-sized bowl, add the sugars, cinnamon, nutmeg and salt, stir until combined. Set aside.
- Put the pecans in a large bowl, pour over the eggs white and vanilla mixture. Stir until the pecans are evenly coated. Pour over the sugar mixture and stir until the pecans are coated.
- Spray the slow cooker with non-stick spray or coat the bottom and edges with a little oil. Add the sugar coated pecans.
- Cover. Set the slow cooker to low temperature. Cook for 3 hours, stirring every 20 minutes.
- When the cooking time is done, pour the nuts onto a baking sheet lined with wax or parchment paper. Cool for 30 minutes before storing or packaging into bags. Enjoy!
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Anonymous says
looks easy can’t wait to make them
Maggie says
I made this recipe exactly as written with the exception of nutmeg (because I didn’t have any) and they came out AWESOME! Make sure to stir them every 20 minutes or more, as they do burn easily. Even with lots of stirring I had some of them burn down in the corners, but I just picked them out while they were cooling. Overall it was easy and they taste great with the perfect amount of sweetness. I am going to package them up in small mason jars and give out as Father’s Day gifts this year. 🙂
Linkin says
Those are the best pecans I ever have
Sam says
I have made these twice for gifts. (The first batch didn’t last long enough to give away!). They are wonderful!
Linda says
How many cups in 2 lb.
Of pecans
Sarah Olson says
about 8 cups
Jan says
I made this this Christmas as somewhat as an afterthought. I should always have such great afterthoughts. They were terrific and everybody loved them. I even loved them and I am not a pecan fan. But just a little information on cooking time. I used a cooker with a lock down top and I think that shortens the cooking time. I guess it holds the heat in better? Anyway, mine were done at 2 1/2 hours. When I tried for the three I started to get some burning.
Heather says
Have you ever tried cashews? Do you think those would turn out good? I see almonds work great too, the pecans came out perfect!
Sherrie says
Just tried this recipe, made it with pecans and cashews together. Delicious!! Hubby approved!
Sarah Olson says
Such a great idea Sherrie!
Janice Kimball says
Can you use Splenda?
Sarah Olson says
I’m unsure how much to use.
Roddi Jess says
I use butter and splenda, sometimes with cinnamon to taste, just sprinkle on what you like. They’re wonderful!
Kimberly says
Can you make this with Almonds instead? We don’t much care for pecans.
Sarah Olson says
Yes, I think almonds would work great.
tljjja says
Could you do this with walnuts?
Sarah Olson says
Yes, I think it would work fine, they may break a part a bit but still would be good.
Sheila Hutchinson says
I’ve been making these with almonds for the past year or more. Takes time but oh so good!!!
Rebecca says
Do these end up being super crunchy?
Sarah Olson says
Yes, very crunchy.