Slow Cooker Candied Pecans

Why I Love This Recipe

I love how low-effort and foolproof this recipe is. With just a few pantry staples and my slow cooker, I can whip up a big batch of candied pecans without needing to turn on the oven. The cinnamon and sugar coating is warm and cozy, and the egg white helps everything stick beautifully. Plus, I can stir them just a few times and then forget about them while they cook.

Ingredients

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

4 cups pecan halves
1 large egg white
2 teaspoons vanilla extract
1 cup granulated sugar
½ cup brown sugar
1 tablespoon ground cinnamon
¼ cup water
Non-stick cooking spray

Directions

1. I start by whisking the egg white and vanilla extract in a large mixing bowl until frothy—this takes about 1–2 minutes.

2. I add the pecans to the bowl and toss them well so every piece is nicely coated.

3. In another bowl, I mix together the granulated sugar, brown sugar, and cinnamon. Then I pour this mixture over the pecans and stir until all the nuts are fully coated in the sweet mixture.

4. I spray my slow cooker with non-stick cooking spray, then pour in the pecan mixture and spread it evenly.

5. I cover and cook the pecans on low for 3 hours, stirring every 30 minutes to keep the coating from burning and ensure everything cooks evenly.

6. For the last 30 minutes, I stir in the water. This helps crystallize the sugar and gives the pecans that crunchy outer shell.

7. When they’re done, I spread the pecans onto a baking sheet and let them cool for 20–30 minutes before serving or storing.

Servings and Timing

This recipe yields about 12 servings.
Prep time: 10 minutes
Cook time: 3 hours
Total time: 4 hours 10 minutes (including cooling time)

Variations

If I want a spicy-sweet twist, I add a pinch of cayenne pepper or a little nutmeg to the sugar mix. I’ve also made this with walnuts or almonds when I’m out of pecans—still delicious. For a richer flavor, I sometimes substitute maple sugar or add a splash of maple extract.

Storage/Reheating

Once completely cool, I store the candied pecans in an airtight container at room temperature for up to two weeks. They stay crispy and flavorful if kept dry. I don’t reheat them—just enjoy them as is—but if they ever get too soft, I spread them on a baking sheet and re-crisp them in the oven at 250°F for about 10 minutes.

FAQs

Can I use raw or roasted pecans?

I use raw pecans so they can absorb all the flavor while cooking. Roasted pecans can work, but they may become too dark or overcooked in the slow cooker.

Do I need to stir the pecans while cooking?

Yes, I stir every 30 minutes to keep the sugar from sticking or burning. It also helps coat all the pecans evenly.

Why do I add water at the end?

The water helps the sugar crystallize and form that classic crunchy coating. It’s a key step for texture.

Can I double the recipe?

Yes, but only if my slow cooker has the capacity. I use a 6-quart slow cooker, and a doubled batch fits well if stirred thoroughly.

How can I use candied pecans?

I snack on them by the handful, toss them in salads, sprinkle them over baked sweet potatoes, or use them as a crunchy topping for ice cream or yogurt.

Conclusion

These Slow Cooker Candied Pecans are one of my favorite easy treats to make when I want something sweet, crunchy, and a little indulgent. They’re perfect for gifting, sharing, or just keeping in the pantry for those mid-afternoon cravings. Once I discovered how effortless they were to make, they became a permanent part of my holiday and snack-time rotation.

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