Slow Cooker Candied Pecans
Cozy Kitchen Vibes: Why I Keep Making These Pecans
I’m not sure if there’s anything more dangerously snackable than candied pecans, especially when you can make them in a slow cooker. True story: the first time I made these, I almost ate half the batch before they even got to the serving bowl (no regrets!). Once, my neighbor wandered in because she “smelled something magical”—which I took as the world’s weirdest compliment. Anyway, this recipe is my secret weapon for parties, holiday gifts, or just surviving a random Tuesday when I need a little sweet crunch. Spoiler: this is probably the only time I don’t mind washing the slow cooker.
Why You’ll Probably Want to Make This (Again and Again)
I whip these up when I want the house to smell like a bakery exploded (in a good way). My family loses their minds for them—honestly, I’ve watched my uncle stash them in his coat pocket, which was only awkward when he forgot about them and sat down. And you can just toss the ingredients in and mostly forget it… except that time I totally forgot to stir and wound up chiseling pecans off the crockpot; live and learn. Best part? No oven-wrangling.
Your Pecans’ Best Friends: Ingredients
- 4 cups raw pecan halves (I’ve swapped in walnuts when pecans are too pricey; works, but not quite the same nuttiness)
- 1 cup granulated sugar (Sometimes I go half brown sugar, half white—deeper flavor if you’re into that sort of thing)
- 1/2 cup brown sugar (Light or dark, just use what you’ve got—my grandma says dark is non-negotiable, but meh)
- 2 teaspoons cinnamon (I once doubled this and it was a bit of a cinnamon slap, so stick to two)
- 1/4 teaspoon nutmeg (optional—nice, but I forget to add it half the time and nobody complains)
- 1/4 teaspoon salt
- 1 egg white (room temp, but honestly I use it straight from the fridge if I forget and it’s fine)
- 2 teaspoons vanilla extract (Imitation works in a pinch—no shame in my game)
- 3 tablespoons water
How To: My Not-So-Fancy Directions
- First things first: grease your slow cooker. Trust me—skip this and you’ll be chiseling for a week! Just a wee bit of butter or nonstick spray.
- In a big-ish bowl, whisk that egg white with the vanilla until it froths up a bit (not like a fancy meringue, just some bubbles). Dump in your pecans. Stir until they’re glossed all over—this is where I sneak a taste, even though I totally know it’s raw egg white. Sorry, Mom.
- Mix up your sugars, cinnamon, salt, and nutmeg in a separate bowl. Pour that over the eggy pecans and stir, stir, stir till they’re dusty and covered—looks weird but this is how it always looks. No worries.
- Toss the sugar-coated pecans in the slow cooker. Try to spread them out a bit—doesn’t have to be perfect. Pop the lid on and set it to low (don’t get clever and do high, or your sugar scorches—ask me how I know).
- Cook for about 3 hours, giving everything a stir every 45 minutes. And yeah, sometimes I let it go 4 hours if I get distracted doing laundry. Just don’t let it turn to burnt sugar sadness.
- About an hour before you’re done, splash in that water and stir. This makes that classic shiny candy shell happen (if you forget, no big tragedy—it just won’t be quite as craveable).
- When everything smells like a cinnamon dream and the pecans aren’t sticky anymore, spread them out on a sheet of parchment to cool. Try not to eat too many—maybe call for backup if you have no self-control, like me.
Notes: Stuff Nobody Tells You
- If you stir more than the instructions say, it actually helps prevent sticking, but not too much or you’ll break up the pecans. Or maybe that’s just my wild stirring style.
- Forgot to grease the cooker? Let it soak overnight with hot water and a bit of dish soap. Comes right off (eventually).
- I think these taste better the next day—or at least, what’s left by then.
Variations: Experiments (Good and Not-So-Good)
- I’ve done a version with maple syrup instead of vanilla—super sticky, oddly more “breakfasty” than dessert?
- Tried using pumpkin spice in place of cinnamon once. Result: too much autumn in one bite. Would not repeat.
- Swapped in walnuts, almond halves, even cashews. Pecans still take the prize, but almond isn’t half bad if you like ‘em.
Equipment: Basics and a Hack or Two
You’ll need a slow cooker (surprise!). Mine’s an ancient Crock-Pot that’s seen better days, but it does the trick—if you don’t have one, you could try this stovetop version from Simply Recipes, though honestly, it takes more babysitting. For stirring, a big wooden spoon works, or just use the spatula you left on the counter last night (no judgment). And if you’re out of parchment, foil with a spritz of oil gets the job done.
Storing Your Pecans (But Mine Disappear Fast!)
If you’ve got superhuman self-control, these can hang out in an airtight container at room temp for a week or so. Theoretically. In my house? Maybe a day—my husband grabs handfuls “for the road.” I suppose you could freeze ‘em in a pinch; I never tried, because they just… vanish.
How I Serve Them (And Sometimes Hide Them)
For holidays, I pile them in mason jars and tie on a ribbon—makes me look organized and Pinteresty, which I absolutely am not. Other times, just a bowl on the coffee table with a side of tea. Once, my son sprinkled them over ice cream, and I have to admit: genius move. Or hey, toss a handful on a salad if you’re feeling virtuous.
Things I Wish I Knew the First Time (Pro Tips, Sorta)
- Don’t rush the cooking step—once I cranked it to high thinking I’d save time, and, well… the smell was less delicious, more “campfire disaster.” Low and slow, trust me.
- If you forget the water at the end, it’s not a fail, but the pecans won’t have that super glossy finish you see in fancy shops. Which, honestly, is fine if you like ‘em rustic.
- Spread them out to cool, or else they’ll clump together like a pecan brick. Found that out the sticky way.
FAQ: Things People Actually Asked Me
- Do I really need the egg white?
Well, it helps stick all that good stuff to the nuts. I’ve skipped it in a pinch and it still works, just a bit messier (and doesn’t look as pro, but who cares?). - Can I use pre-chopped pecans?
You can, but they burn faster and don’t look as fancy. But if that’s all you have, go for it. - Is this gluten-free?
Yep, unless your vanilla has mystery additives. Always worth double-checking. Side note: check out Celiac.org’s info if you’re new to GF cooking—I found their guides super helpful. - Can I double the recipe?
I’ve done it, just make sure you stir extra so nothing gets left out in the cold sugar-wise. Might need a slightly longer cook time, but nothing too dramatic. - Why are mine sticky?
Probably didn’t cook quite long enough at the end. Or maybe too much water? Honestly, it’s fixable—just spread them, let them dry out more, and they’ll crisp up. Unless you live in crazy humidity, then… well, eat faster!
Anyway, good luck! Let me know if you find a way to make these last more than 24 hours—I’m still working on that.
Ingredients
- 4 cups raw pecan halves
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large egg whites
- 2 teaspoons vanilla extract
- 1/4 cup water (for crockpot)
Instructions
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1In a large mixing bowl, whisk egg whites and vanilla extract until frothy.
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2Add pecan halves to the bowl and stir until pecans are well coated.
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3In a separate bowl, combine granulated sugar, brown sugar, cinnamon, and salt.
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4Pour the sugar mixture over the pecans and toss until evenly coated.
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5Spray the slow cooker with nonstick cooking spray. Add the pecans and spread them out evenly. Pour water around the edge to help prevent sticking.
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6Cover and cook on low for 3 hours, stirring every 45 minutes. Transfer to a baking sheet and let cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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