Slow Cooker Candied Pecans


76 Comments


This post may contain affiliate links. Please read our disclosure policy.

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

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

4.91 from 20 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!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

How to Video

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!

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.

Made this recipe? Leave a comment below!

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




76 Comments

  1. Bailey says:

    5 stars
    These are incredible. Every single person who has had them has raved over them. We even tried to make them in the oven to speed up the process, but they didn’t hold a candle to the crockpot version!!!

    1. Sarah Olson says:

      Great to hear! I have an almond version coming out soon!

  2. Baking Mom says:

    Hi there. Any suggestions for an egg white substitute? We have a family member with an allergy to eggs.

      1. Baker Mom says:

        How kind of you! Thank you!

    1. Shari says:

      We have a pecan farm and make candied pecans both regular and vegan friendly. I use Chickpea juice as the egg white substitute. I froth my egg white and chickpea juice more then the OP, but that is just what we find works best. The 2 types taste exactly the same. My niece is Vegan and we have several vegan recipes we sell to the public.

      1. Sarah Olson says:

        That’s great info! Thank you.

  3. Julie says:

    Can you mix a few different nuts and pretzels or would that mess it up?

    1. Sarah Olson says:

      I don’t see why not!

  4. Josh Breland says:

    4 stars
    I make these for the a thank you gift and because my slow cooker cooks really HOT I have to cook everything and hour less and still stand there and watch it.
    Wish I had one of the old slow cookers again!

    1. Verna says:

      Can u freeze these

      1. Sarah Olson says:

        I really think they would freeze well!

      2. Shari says:

        Yes you can. Double seal them in freezer bags.

  5. Leeann says:

    Mine are wet and not drying. I made exactly. I don’t understand why.

    1. Sarah Olson says:

      Cook a little longer? They may dry out after you spread them out.

  6. E.French says:

    Is it possible to use a liner with these or would that mess them up? I always try to use a liner when I can and I remember these leaving a sticky mess in my crockpot last time. Anyone tried it with a liner?!

    1. Sarah Olson says:

      I think a liner would work fine!

    2. Bailey says:

      5 stars
      I used a liner and it worked great! It made it a little harder to stir, but SUPER easy clean up.

  7. Bertha Ramirez says:

    5 stars
    I have made these the past 3 years for Christmas. Everyone loves them. My anguish is that every time after the third or fourth 20 minute timer the pecans start to stick and no mater how much I stir they start to burn. I pick out the burnt pecans and I lose over a hundred pieces. I believe that I follow the instructions carefully … set the crockpot on low and I even stir before the 20 minute timer goes off. Any ideas???

    1. Sarah Olson says:

      I would switch your slow cooker to low or cook for less time.

    2. Brandy Barbee says:

      I always add a tablespoon of water and mix. Keeps them from burning as I have the same problem even on low.

  8. Maria says:

    Hi, does the weather matter in making these candies in the crockpot? With candies made on the stove, the weather has to be cool and dry, right now over here it is damp and humid.
    Thx!

    1. Sarah Olson says:

      I’ve never had an issue with these being sticky and I live in Oregon, though if it’s a constant issue for you, I’d proceed with caution.

      1. Maria says:

        5 stars
        Hey, just got my first batch tis evening, finally no rain:-) They are good! Couldn’t help eating some:-). These are better than the pralines i usually made. Will wrap them up for gifts! Thanks so much!!!!

      2. Sarah Olson says:

        Great to hear Maria!

  9. Sue says:

    5 stars
    Excellent. Big hit!!!

  10. Anonymous says:

    5 stars
    Love this recipe! I’ve made it several times and it’s always a hit. And so easy too!