Crockpot Candied Pecans

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Oh my WORD these are amazing.

Crockpot Candied Pecans - FamilyFreshMeals.com -

I am always a sucker for anything cinnamon flavored during the holidays. If I had to pick just one  flavor to describe Christmas, it would definitely be cinnamon.

As you know, I love making snack mixes in my crockpot. It’s crazy easy to do, and it’s a cinch to make big batches.

Well my friends, these Crockpot Candied Pecans are now at the top of my holiday MUST MAKE list. Oh my WORD these are amazing.

Whether you are attending or hosting a holiday party, theses cinnamon sugar nuts will be the guest’s favorite. Guaranteed. Not only does this recipe work great with pecans, it also works well with almonds, cashews or walnuts!

Do you need a last minute gift idea? Plop a scoop of these delicious nuts into a holiday bag, and voila! Instand gift.

WARING! These nut will make your house smell like heaven…so be prepared to drool.

Crockpot Candied Pecans

Ingredients:

1 cup Sugar
1/2 cup Brown Sugar
1.5  Tbsp. Cinnamon
1 Egg White
2 tsp. vanilla
4 cups pecans (or almonds, cashews or walnuts)
¼ cup Water

Directions: 

1.  In a large  bowl, mix together sugar, brown sugar and cinnamon. Set aside.

2.  In a separate, bowl whisk together egg white and vanilla until it becomes a little frothy.

Crockpot Candied Pecans - Step 1 & 2

3. Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt crockpot for this single batch). Pour egg white mixture over pecans and stir until nuts are evenly coated.

4. Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated well with sugar.  Cook covered on LOW for 3 hours, stirring every 2o minutes. When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir.  This will make a the outer shell nice and crunchy.

5. When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 minutes.

Crockpot Candied Pecans - Steps 3-5

Crockpot Candied Pecans ---- FamilyFreshMeals.com --

Need MORE crockpot ideas? Here’s 30 of the best!

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XO
Corey, Darryl, Big D & Little D

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4.0 from 4 reviews
Crockpot Candied Pecans
 
Prep time
Cook time
Total time
 
Corey:
Serves: 10-12
Ingredients
  • 1 cup Sugar
  • ½ cup Brown Sugar
  • 1.5 Tablespoons Cinnamon
  • 1 Egg White
  • 2 teaspoon vanilla
  • 4 cups Pecans (or almonds, cashews or walnuts)
  • ¼ cup Water
Instructions
  1. In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside.
  2. In a separate, bowl whisk together egg white and vanilla until it becomes a little frothy.
  3. Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt crockpot for this single batch). Pour egg white mixture over pecans and stir until nuts are evenly coated.
  4. Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated well with sugar. Cook covered on LOW for 3 hours, stirring every 2o minutes. When 20 minutes are left, pour ¼ cup of water into the crockpot and stir. This will make a the outer shell nice and crunchy.
  5. When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 minutes.

Here is what I used to make these Crockpot Candied Pecans!

 (Post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same but Family Fresh Meals will automatically receive a small commission. Your support is greatly appreciated.)

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Comments

  1. Karen says

    Oh my goodness — one of my favorite foods (snack, salad topper, trail mix ingredient…), and SO EASY.
    What a great Christmas present for your followers!

  2. Mary says

    So easy…so good!! My house smells wonderful…cinnamon..and it’s not Christmas. Plan to use
    on salads…spice it up a little. Can’t get the rating to work…so just know this it’s a 5!!!!

  3. Greg says

    So easy to make and no clean up to speak of except for the crock pot. I’m a novice but surprised the wife after being gone shopping for the day. She was impressed.

  4. says

    I made these and half of them came out burnt. I followed the recipe and even had to cook them about 30 min short of the 3 hours called for. It was a hassle to stir every 20 minutes. The ones that were not burnt were good, but wasted half of them. Will not try this recipe again.

    • Corey says

      Sorry some of yours burnt Janis. It really in important to keep up with the stirring so burning doesn’t occur. I usually make these while I am already in the kitchen cooking other things, so the 20 min intervals don’t become a hassle. If you do decide to try them out again, maybe try a medium setting on your crockpot, as it sounds like yours might run on the hotter side. I hope that helps :)

  5. laura says

    I just finished making some and it came out delicious. The recipe was easy to follow and directions were clear, I had no issues!

  6. Sharon says

    I have made this on the stove top for years and do not use the egg white. Can these be made without the egg white?

    • crystal says

      I was wondering the same thing since I was worried they would possibly go bad sooner using the egg and I would need to ship them to family across the country.

  7. crystal says

    how long would these last? I would love to send these as gifts but I live in Alaska so I would probably use my food vacuum sealer on them and ship them. do you think they would last up to 2 weeks in an airtight package? my only concern would be the egg in them.

  8. Claire New says

    Hi, I was just wondering if I need to leave the lid off the Slow Cooker once the water is added or pop the lid back on? Thanks, I really can’t wait to give these a try x

  9. Lili H says

    After 5 hours of drying my pecans are still wet and I have them laid out in a single layer. Is therw anything I can do to dry them?

  10. Amy says

    These turned out delicious!! They’re perfect to have with cocktails!

    What’s the best way to store these? I have them in a tightly sealed mason jar right now, but should I be keeping them on the fridge or just on the countertop?

    Thanks!!

    • Corey says

      Amy, sealed on the counter top will be fine for short-term, but keep them in the fridge will keep their freshness a little longer :) I hope that helps! So happy to hear that you loved them :)

  11. Auroragirl says

    Nice recipe but what a hassle! I’ve used it twice and just as easy to mix the egg white mixture on the nuts then shake sugar on and cook in a low oven.

    • Corey says

      Jennee, you might want to double the recipe, OR just keep an eye on the nuts and stir often. I would just be worried about them burning. I hope that helps!

  12. Jessica says

    Just made these and they turned out great! I found that I only had to cook mine for about 2 hours and stirring every twenty minutes was VERY important! So easy and so delicious, thanks for the recipe!

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