Slow Cooker Candied Pecans Recipe

Introduction

Slow Cooker Candied Pecans are a sweet and crunchy treat perfect for snacking or topping salads and desserts. Made with a blend of sugars and warm cinnamon, these pecans have a rich, buttery flavor enhanced by gentle slow cooking. They’re simple to prepare and a delightful addition to any kitchen.

Ingredients

• 4 cups pecan halves
• 1 egg white
• 1 tbsp vanilla extract
• 1 cup white sugar
• 1 cup brown sugar
• 1 tbsp cinnamon
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, whisk the egg white and vanilla extract together until frothy.
2. Step 2: Add the pecan halves to the bowl and toss thoroughly to coat them evenly with the egg mixture.
3. Step 3: In a separate bowl, combine the white sugar, brown sugar, cinnamon, and salt.
4. Step 4: Add the sugar mixture to the pecans and stir well to make sure all pecans are coated with the sugary blend.
5. Step 5: Spray the inside of your slow cooker with nonstick spray, then add the coated pecans.
6. Step 6: Cook the pecans on low for 3 hours, stirring every 30 minutes to prevent sticking and ensure even cooking.
7. Step 7: During the last 30 minutes, slightly crack the lid to allow steam to escape, helping the pecans become crisp.
8. Step 8: Once done, spread the cooked pecans out on parchment paper to cool completely before serving or storing.

Tips & Variations

• Use different nuts like walnuts or almonds to change up the flavor and texture.
• Add a pinch of cayenne pepper to the sugar mixture for a sweet and spicy kick.
• Make sure to stir frequently during cooking to prevent burning and clumping.
• If you prefer a less sweet version, reduce the amount of sugar by a quarter cup.

Storage

Store candied pecans in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator for up to a month. To refresh their crunch, warm them briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular oven instead of a slow cooker?

Yes, you can bake the coated pecans at 250°F (120°C) for about 45-60 minutes, stirring every 15 minutes to ensure even coating and prevent burning.

Why do I need to crack the slow cooker lid at the end?

Cracking the lid allows steam to escape, which helps the pecans dry out and become crisp rather than soggy.

Slow Cooker Candied Pecans Recipe

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★★★★★

4.7 from 119 reviews

Delicious and easy Slow Cooker Candied Pecans coated with a sweet vanilla and cinnamon sugar mixture, cooked low and slow for a perfectly crunchy, flavorful treat that’s great for snacking or gifting.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: About 4 cups 1x
• Category: Snack
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 egg white
• 1 tbsp vanilla extract

Nuts

• 4 cups pecan halves

Dry Ingredients

• 1 cup white sugar
• 1 cup brown sugar
• 1 tbsp cinnamon
• 1/2 tsp salt

Instructions

1. Prepare the egg white mixture: In a large bowl, whisk the egg white and vanilla extract together until frothy to create a base that will help the sugar mixture stick to the pecans.
2. Coat the pecans: Add the pecan halves to the egg white mixture and toss thoroughly to ensure every pecan is evenly coated for maximum flavor adhesion.
3. Mix the sugars and spices: In a separate bowl, combine the white sugar, brown sugar, cinnamon, and salt, blending the ingredients well to distribute the spices evenly throughout the sugar coating.
4. Combine pecans with sugar: Add the sugar mixture to the coated pecans and stir them all together, making sure each pecan is well-covered with the cinnamon sugar blend.
5. Prepare the slow cooker: Spray the inside of your slow cooker with a nonstick cooking spray to prevent sticking and make cleanup easier, then add the sugared pecans into the pot.
6. Slow cook the pecans: Cook the pecans on the low setting for 3 hours, stirring them every 30 minutes to ensure even cooking and to prevent burning or clumping.
7. Vent the slow cooker: In the last 30 minutes of cooking, crack the slow cooker lid slightly to allow steam to escape, which will help the pecans crisp up nicely.
8. Cool the pecans: Once cooked, spread the candied pecans out evenly on parchment paper to cool completely, allowing them to harden and develop a crunchy texture.

Notes

• Stirring regularly is essential to prevent the pecans from sticking or burning during cooking.
• For extra flavor, consider adding a pinch of cayenne pepper or nutmeg to the sugar mixture.
• Store cooled candied pecans in an airtight container at room temperature for up to two weeks.
• They make a perfect topping for salads, desserts, or a sweet snack on their own.

Keywords: slow cooker candied pecans, easy candied pecans, cinnamon sugar pecans, slow cooker snack, sweet pecans