Slow Cooker Candied Cinnamon Pecans are a total breeze to make and will leave your house smelling absolutely delicious! Plus they double as amazing holiday gifts you can make in bulk!
I’ve made many different flavored nuts in the slow cooker in the past but these Slow Cooker Candied Cinnamon Pecans have been the runaway hit of the bunch.
The only two things about the recipe that I will caution you against changing:
- Make sure you whisk the egg whites until you see lots of little frothy bubbles.
- Make sure you add the water, stir well and let cook the last thirty minutes.
The reason you don’t want to skip this step is it will result in these gorgeous shiny, glassy candied pecans: 
With just a few minutes of prep (we’re talking throwing a few ingredient in a bowl here and a quick whisk) you’ll create a fabulous snack and gift your friends will adore! 
I can also tell you, if you were to buy these in the store you’d pay 3 to 4 times more than the cost of just buying the pecan halves.
Long story short, make these Slow Cooker Candied Cinnamon Pecans, you won’t regret it! 
Tools used in the making of these Slow Cooker Candied Cinnamon Pecans:
4 Qt Slow Cooker: A perfect size to make this recipe and still have room to stir.
Baking Sheet: These are the perfect place to cool the pecans, or you can use some foil lined on the counter and sprayed with some nonstick cooking spray.
Mason Jars: I LOVE giving these as gifts to friends, I fill up these mason jars with the nuts and tie a little card to it with twine that has the recipe printed on it and a little holiday note.
Colored Twine: I am obsessed with all different colors of this twine and keep it on hand for all occasions/holidays. Green and red twines are easy enough options for the Christmas season and it is even cuter if you use two strands instead of one.
Slow Cooker Candied Cinnamon Pecans
Ingredients
- 1 large egg white
- 2 teaspoons vanilla extract
- 4 cups pecan halves
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 5 teaspoons cinnamon
- ¼ cup Water
- Canola oil spray
Instructions
In a medium sized bowl add the egg whites and vanilla together and whisk until frothy, 1-2 minutes.
- Add in the pecans.
- Add in the sugar, brown sugar and cinnamon.
- Spray the inside of the crockpot with canola oil spray.
Add the pecan mixture to the slow cooker on low for 3 hours.
- Stir every hour and when the nuts are a half an hour away from done pour in the water and stir one final time.
- To ensure crispy exteriors spread the nuts out on a baking sheet to cool.
Can Stevia be substituted for the Granulated Sugar.
I haven’t tested it but if you decide to try, I’d love to know how it turns out. Thanks!
Can a crock pot liner be used in place of the cooking spray?
I’ve not tested it using one so I’m not sure if it would alter it or not.
I make a variety of candies nuts every Christmas. About to make these tomorrow using pecans. Have you tried this recipe with almonds or walnuts?
I haven’t but it’s an easy swap for this recipe. Enjoy!
Do I use raw pecans or toasted?
You’ll want the flavor from roasted pecans. Enjoy!
I just left a comment below but forgot to give it 5 stars, so I had to comment again. I would give it even more stars if I could!
You’re so sweet, Tina. Thanks!
I have have made these once already and am I going to make them again for Christmas. They are amazing! Easy and delicious. Thank you for sharing this recipe!
These were delicious the first time…I was wondering if I should leave the lid on while cooking? My were a little chewy and I thought maybe if I took the lid off that would help?
You could place a tea towel under the lid to collect any added moisture. That might help. The added water at the end of the cooking time and the fact that they’re spread out on a baking sheet should allow them to get crispy. Hope this helps for next time.
Are you cooking these on high or low? I looked and cannot see where you say this.
You’ll be cooking this on low for 3 hours. Enjoy!
Haven’t tried yet, but I can’t wait. I apologize if you’ve already answered this but…
Pecans- do they have to be freshly shelled or can I used bagged?
Either works 🙂
Would you recommend using a crockpot liner instead of the canola oil?
I’m assuming it wouldn’t stick to the bag? I’m sorry I’m not as familiar with slow cooker liner bags.