Slow Cooker Candied Pecans


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Sweet, cinnamon-sugar-coated pecans made in the crockpot are perfect for snacking, gifting, or enhancing dishes like salads and desserts. These slow cooker candied pecans are worth the effort!

If you love a slow cooker candy recipe you may want to try my easy slow cooker peanut clusters or slow cooker Christmas candy.

Slow Cooker Candied Pecans
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Why this recipe works

Candied pecans are irresistibly crunchy, coated in a rich cinnamon-sugar blend. This recipe yields a generous 2 pounds, but they’ll disappear quickly! Using a crockpot allows you to effortlessly make a large batch, perfect for sharing.

Stored in an airtight container, they stay fresh for about a week and make excellent holiday gifts that also ship well. I couldn’t stop snacking on them, especially when stirring every 20 minutes. I’m pretty sure I ate half before they were even done!

I’ll definitely be making these again soon, hoping to squeeze in another batch before the holidays end.

What you need:

  • Pecans: Whole pecans work best for this recipe. If you have extra pecans, make my slow cooker turtles.
  • Egg whites: To get the sugars to turn into a glaze and stick to the pecans, you must use egg whites.
  • Sugars and Spices: Brown sugar, white sugar, cinnamon, nutmeg, and salt. Also, vanilla extract is used.
  • {The full recipe is in the recipe card below the photos}

How to make candied pecans in the slow cooker:

  1. The recipe starts with egg whites and vanilla extract and is whisked together until very frothy.
  2. Then I add this mixture over the pecans and stir until the pecans are well coated with the egg white mixture.
  3. Then I pour over the sugar and spices over the wet pecans.
  4. 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. 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!
pecans on a wax paper-lined sheet tray. Some pecans in a small green bowl.

Serving Suggestions

  • These make fantastic snacks on their own—we love packing them in lunches or setting them out for parties.
  • They’re also perfect for adding to a charcuterie board, adding a delightful homemade touch!
  • Crockpot candied pecans make lovely gifts; simply place them in small bags and tie them with festive ribbons. These also travel well for sending in holiday boxes to families in other states.
  • You can also use them as a topping for salads, yogurt, or even hot fudge sundaes (try my slow cooker hot fudge).

Recipe FAQs

Some recipes, add water; should I add water?

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 and sticky, I think they are perfect as is.

How long do these last?

About a week in an airtight container, if they last that long! You can even freeze these, though they get a little sticky if you do.

pecans in green bowl with more pecans in decorative bags in the background.

Other Slow Cooker Desserts and Snacks:

full slow cooker of cooked candied pecans with polka dot napkin on the side.

Slow Cooker Candied Pecans

4.95 from 19 votes
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 20
Sweet candied pecans that are made in the slow cooker. Perfect for snacking and sharing!

Ingredients 
 

  • 2 egg whites
  • 1 Tbsp. vanilla extract
  • 1 ¾ cup sugar
  • 1 ¾ cup brown sugar
  • 1 Tbsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. salt
  • 2 lbs. whole pecans, unsalted

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

How long can I store these?
About a week in an airtight container, if they last that long! You can even freeze these, though they get a little sticky if you do.
Should I add water like some other recipes do?
Serving suggestions:
  • These make fantastic snacks on their own—we love packing them in lunches or setting them out for parties.
  • They’re also perfect for adding to a charcuterie board, adding a delightful homemade touch!
  • Crockpot candied pecans make lovely gifts; simply place them in small bags and tie them with festive ribbons. These also travel well for sending in holiday boxes to families in other states.
  • You can also use them as a topping for salads, yogurt, or even hot fudge sundaes.

Nutrition

Calories: 460kcal | Carbohydrates: 43g | Protein: 4g | Fat: 32g | Saturated Fat: 2g | Sodium: 34mg | Potassium: 219mg | Fiber: 4g | Sugar: 38g | Vitamin A: 25IU | Vitamin C: 0.5mg | Calcium: 55mg | Iron: 1.4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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74 Comments

  1. Ashley says:

    5 stars
    These are amazing!!! I substituted regular sugar for sugar in the raw and they still came out awesome! I love making batches of these for thank you gifts, they’re perfect!

  2. Susan Baez says:

    Hi. Can you use any kind of nut?

    1. Sarah Olson says:

      Yes, any nut will work fine.

  3. Teri says:

    5 stars
    Hello!
    I made these a couple of months ago and they were amazing! Iโ€™m making them again today…but now Iโ€™m wondering if Iโ€™m reading this correctly. Is the sugar 1 and 3/4 cups of each or 3/4 cups of each? I noticed I had ALOT of the loose sugar mixture when I was done the last time. Thank you!

    1. Sarah Olson says:

      1 and 3/4 cup. ๐Ÿ™‚

      1. Christina E says:

        I made these today they are amazing

  4. Jody Johnston says:

    Can I make a double batch at one time – would that change the cooking time?

    1. Sarah Olson says:

      I think the cooking time will remain the same but you will have a hard time fitting and stirring it.

  5. Jeannette says:

    Can i use imitate sugar and imitation brown sugar
    We are trying to cut back on sugar and carbs

    1. Sarah Olson says:

      It’s hard to say without testing, I apologize.

    2. Jenifer says:

      Yes you can use substitute sugars I’ve been using these for 3 years now the recipe to this year is my fourth year doing it you will love them sugar free

  6. Dorothy Faulcon says:

    5 stars
    Easy to make and taste great

  7. Joanne says:

    Can these be frozen? I want to send some to relatives in the mail so I need them to last more than a week in an airtight container.

    1. Sarah Olson says:

      From what I’m reading on google they will do fine being froze. I hope that helps.

  8. Melaine says:

    So how long do you think they would sit in an oven. I work in an upscale restaurant and the baker at work does these in the oven but I never asked him the temp for oven or cooking time. Now that I’m in furlough (2nd time) I haven’t seen him in a few months.

    1. Julia says:

      I spread mine on greased baking sheets and bake 30 minutes at 300 degrees. Stir every 10 minutes.

  9. Anonymous says:

    5 stars
    looks easy can’t wait to make them

  10. Maggie says:

    5 stars
    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. ๐Ÿ™‚