Sweet, cinnamon- and sugar-coated pecans made in the slow cooker are an easy, delicious snack. These crockpot candied pecans become crunchy and fragrant—the perfect treat for snacking, gifting, or adding to salads and desserts.
Why this recipe works
This slow cooker method produces pecans coated in a caramelized cinnamon-sugar glaze with a satisfying crunch. The recipe makes about 2 pounds, ideal for sharing or packaging as gifts. Using the crockpot makes it simple to roast a large batch with minimal hands-on time—stirring every 20 minutes prevents burning and helps the sugar coat the nuts evenly.
Stored in an airtight container, the pecans stay fresh for around a week and can even be frozen if needed (though they may become slightly sticky after thawing). They’re also sturdy enough to ship in holiday boxes, making them a great homemade gift option.
What you need
- Pecans: Unsalted pecan halves work best.
- Egg whites: Whisked until frothy so the sugar mixture adheres and forms a glaze.
- Sugars and spices: A blend of white sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla extract.
- Equipment: A 6-quart (or larger) slow cooker and a hand mixer for frothing the egg whites.
How to make candied pecans in the slow cooker
- Whisk the egg whites and vanilla in a small bowl until very frothy, about a minute or two.
- Combine the sugars, cinnamon, nutmeg, and salt in a medium bowl and mix well.
- Place the pecans in a large bowl, pour the frothy egg white mixture over them, and stir until evenly coated. Add the sugar-spice mixture and stir until the pecans are thoroughly coated.
- Spray the slow cooker with nonstick spray or lightly oil the bottom and sides. Add the coated pecans to the slow cooker.
- Cover and cook on low for 3 hours, stirring every 20 minutes to prevent burning and ensure even caramelization.
- When finished, spread the pecans on a baking sheet lined with wax or parchment paper and let cool for about 30 minutes. Once cool, store in an airtight container or package for gifting.
Serving suggestions
- Serve them as a simple snack—great for lunchboxes, work snacks, or party bowls.
- Add to a charcuterie board for a sweet, crunchy contrast to cheeses and cured meats.
- Package in small bags tied with ribbon for lovely homemade gifts that travel well.
- Use as a topping for salads, yogurt, or ice cream sundaes for added texture and flavor.
Recipe FAQs
I don’t add water. Some people add a splash at the end to create extra shine or tackiness, but I prefer the texture and finish without it.
Stored in an airtight container, they stay fresh about a week. You can freeze them, though they may become slightly sticky after thawing.
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
Slow Cooker Candied Pecans
How to Video
Equipment
- Slow cooker, 6 quart or larger
- Hand mixer for beating egg whites
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 unsalted pecan halves
Instructions
- In a small bowl, whisk the egg whites and vanilla until very frothy. Set aside.
- In a medium bowl, combine the sugars, cinnamon, nutmeg, and salt. Stir to combine and set aside.
- Place pecans in a large bowl, add the egg white mixture, and stir to coat. Pour the sugar mixture over the pecans and stir until evenly coated.
- Spray the slow cooker with nonstick spray or lightly oil it, then add the coated pecans.
- Cover and cook on low for 3 hours, stirring every 20 minutes.
- When done, spread the pecans on a baking sheet lined with wax or parchment paper and cool for 30 minutes before storing or packaging.
Sarah’s Notes
Storage: About a week in an airtight container. Freezing is possible but may cause slight stickiness.
Water? Some recipes add water for extra shine; this version omits it for a crisp finish.
Serving suggestions:
- Great on their own as snacks for parties or lunches.
- Add to charcuterie boards or use as a salad, yogurt, or ice cream topping.
- Package in small bags for gifts that travel well.
Nutrition
Carbohydrates: 43 g |
Protein: 4 g |
Fat: 32 g |
Sugar: 38 g
Nutrition info is an estimate; if you follow a special diet, please calculate values separately.