Slow Cooker Candied Cinnamon Pecans Recipe – Easy Crockpot Snack

Posted on September 1, 2025

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There’s just something magical about the aroma of cinnamon and toasted pecans wafting through the house (especially when you know a sweet, crunchy snack is just hours away). Honestly, the first time I made slow cooker candied cinnamon pecans, it was all about chasing that holiday market vibe—without ever stepping outside. Picture this: you toss a handful of ingredients into your trusty crockpot, set it, forget it, and a few hours later, you’ve got a snack that’s as addictive as it is simple.

I stumbled upon this recipe during a chilly November weekend when I wanted a homemade treat but didn’t feel like babysitting the oven. Let’s face it, pecans are expensive, so I wanted a recipe that made every bite count. And slow cooker candied cinnamon pecans deliver—crunchy, sweet, and absolutely bursting with warm spice. They’re the kind of snack that disappears as soon as you set them out (I’ve watched my kids sneak handfuls when they think I’m not looking). Plus, the slow cooker method means you won’t scorch the sugar or end up with uneven coating.

Whether you’re prepping for a cozy movie night, searching for an easy edible gift, or just love a good crunchy snack (guilty!), this is the recipe you’ll come back to again and again. If you’ve ever been intimidated by candied nuts, trust me—this method is practically foolproof. I’ve tested it more times than I care to admit, and the results are always spot-on. So grab your crockpot and your favorite pecans, and let’s make the easiest, most irresistible slow cooker candied cinnamon pecans you’ve ever tasted.

Why You’ll Love This Recipe

Effortless Prep: Throw everything in the slow cooker, stir once or twice, and let it work its magic—no oven juggling or constant stirring.
Simple Ingredients: Sugar, cinnamon, vanilla, and pecans—nothing fancy or hard to pronounce.
Perfect for Any Occasion: Makes a stellar party snack, holiday treat, or DIY gift bag filler for friends and family.
Kid & Adult Approved: Seriously, I’ve watched these vanish at bake sales, potlucks, and even in lunchboxes (pecan lovers unite!).
That Flavor! The mix of caramelized sugar and cozy cinnamon with crunch in every bite—it’s like autumn and winter rolled into a snack you’ll crave year-round.

What sets these slow cooker candied cinnamon pecans apart? It’s all about the gentle heat and even cooking. The crockpot keeps the sugar from burning and creates a perfectly glossy, crunchy coating. I use a dash of vanilla for depth and a touch of salt for balance—little tweaks that make a world of difference. And hey, you can easily make a double batch if you’re feeling generous.

I’ve tried oven-roasted versions and stovetop methods, and nothing matches the consistent results from the slow cooker. It’s a stress-free way to impress guests or treat yourself (with minimal cleanup). Every time I make these, I get that “wow, you made these?!” reaction—and that never gets old. If you want a snack that’s as easy as it is irresistible, this slow cooker candied cinnamon pecans recipe is your new go-to.

Ingredients Needed

This recipe uses everyday ingredients to deliver maximum flavor and crunch. You can find everything at your local grocery store—no need for specialty shopping trips!

Pecans – 4 cups (about 500g), halves work best (look for fresh, unsalted pecans for the crunchiest texture)
Granulated Sugar – 1 cup (200g) (creates that classic candied shell)
Light Brown Sugar – 1/2 cup (100g) (adds a hint of caramel and moisture)
Ground Cinnamon – 2 teaspoons (for big cinnamon flavor—don’t skimp!)
Salt – 1/2 teaspoon (balances sweetness and intensifies flavor)
Egg White – 1 large, room temperature (helps bind the sugar mix to the pecans)
Vanilla Extract – 2 teaspoons (real vanilla if you can—brings warmth and depth)
Water – 3 tablespoons (to help dissolve and coat everything evenly)
Optional: Pinch of nutmeg or allspice (for extra holiday vibes)

Ingredient Notes:

If you need a dairy-free or vegan option, swap egg white for aquafaba (the liquid from canned chickpeas)—works surprisingly well!
You can substitute walnuts or almonds if pecans aren’t available, though the flavor and texture will be a bit different.
If you’re avoiding refined sugar, coconut sugar is a great stand-in for brown sugar—just expect a slightly deeper flavor.

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I love using local pecans when I can find them—supporting small growers just makes the treat feel extra special. If you like your pecans extra cinnamon-y, add another 1/2 teaspoon! For gifting, I often double the batch and package in mason jars with a cute ribbon.

Equipment Needed

Slow Cooker (Crockpot): 4-quart or larger works best—mine is a vintage hand-me-down and still does the job perfectly.
Mixing Bowl: For whisking egg white and combining sugars and spices.
Whisk or Fork: To beat the egg white until frothy (can use a small electric mixer, but honestly, a fork works fine).
Rubber/Silicone Spatula: For gently mixing pecans and scraping down the sides of the crockpot.
Parchment Paper or Baking Sheet: For cooling the candied pecans once done.
Measuring Cups & Spoons: Accuracy matters for that perfect sugar coating.

If you don’t have a slow cooker, a Dutch oven on low heat can work—just stir more often and watch closely. For budget-friendly tools, thrift shops often have great crockpots for cheap. And don’t forget to clean your slow cooker soon after—sugar can be stubborn if left to cool!

Preparation Method

Prep Your Slow Cooker: Lightly spray the inside with nonstick spray or line with parchment paper if desired (makes cleanup way easier).
Mix the Coating: In a medium bowl, whisk 1 large egg white until frothy but not stiff. Add 2 teaspoons vanilla extract and whisk again. This step takes about 2 minutes.
Coat the Pecans: Add 4 cups (500g) pecan halves to the bowl and toss until every piece is glistening. Make sure all nuts are evenly coated—otherwise you’ll get patchy sugar coverage!
Add Sugars & Spice: In another bowl, combine 1 cup (200g) granulated sugar, 1/2 cup (100g) brown sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt. Pour this mixture over the pecans and stir gently until every pecan is covered. The mix should look sandy and slightly sticky.
Transfer to Slow Cooker: Pour the coated pecans into your prepped crockpot, spreading them out evenly. Set to low heat.
Cook (Stir Occasionally): Cover and cook on low for 3 hours. Stir every 45 minutes with a spatula, scraping the sides and bottom to prevent burning and ensure even coating. (Don’t skip stirring—trust me, I learned the hard way!)
Add Water for Crunch: After 2 hours, drizzle 3 tablespoons water over the pecans and stir again. This step helps the sugar crystallize and gives that classic candied crunch.
Final Cooking: Continue cooking for the last hour, stirring once more. Pecans should look glossy and smell amazing.
Cool & Separate: Line a baking sheet with parchment paper. Pour hot pecans onto the sheet, spread into a single layer, and let cool for 30–60 minutes. Break apart any clumps once cooled.
Serve or Store: Once completely cool, transfer to airtight containers or gift bags. (If you sneak a few while packing, I won’t judge!)

Troubleshooting: If pecans seem sticky after cooling, let them sit out for another hour. If sugar burns, stir more frequently next time or check your slow cooker’s heat settings.

Tip: Use a silicone spatula for easier stirring and less sticking. And don’t overcrowd the crockpot—larger batches should be split to avoid soggy pecans.

Cooking Tips & Techniques

I’ve made these slow cooker candied cinnamon pecans more times than I can count, and here are the tricks that keep them perfect every single time:

Don’t Skip Stirring: Every 45 minutes is key! Stirring prevents burnt sugar and keeps the nuts evenly coated.
Size Matters: Use pecan halves, not pieces. Smaller bits can burn or get lost in the mix.
Low & Slow: Resist the urge to turn up the heat—patience pays off with a crisp, evenly candied shell.
Water Magic: That splash of water near the end helps crystallize the sugar for that classic crunchy finish.
Watch for Overcrowding: If you double the batch, divide between two slow cookers or cook in two rounds for best results.
Personal Fail: The first time I made these, I didn’t stir enough and ended up with burnt edges—lesson learned! Now, I set reminders on my phone.
Consistency: Make sure your egg white is frothy—not stiff—before coating the pecans. This helps everything stick without clumping.
Timing: If you’re multitasking (say, prepping dinner while these cook), set a timer for stirring. Trust me, “just five more minutes” can turn into burnt pecans fast.

These tips make all the difference. You’ll get glossy, crunchy, perfectly spiced pecans every time—no burnt sugar or soggy coating. If the pecans seem a bit sticky at first, let them cool completely and they’ll crisp up beautifully.

Variations & Adaptations

One of my favorite things about slow cooker candied cinnamon pecans is how easy it is to change things up. Here are some tasty twists:

Spicy Kick: Add 1/4 teaspoon cayenne pepper or chili powder for a sweet and spicy snack—perfect for grown-up taste buds.
Maple Version: Swap half the granulated sugar for maple sugar, or drizzle 2 tablespoons maple syrup in with the water for a rich, aromatic twist.
Pumpkin Spice: Replace cinnamon with pumpkin pie spice for an autumn-inspired batch (I’ve done this for Thanksgiving and it’s always a hit).
Nut-Free Adaptation: Try using sunflower seeds or pumpkin seeds for a school-safe treat. The technique works just as well!
Vegan Option: Use aquafaba instead of egg white—just whip until frothy and proceed as usual. The coating is still crisp and delicious.

I’ve experimented with adding dried cranberries in the last 5 minutes of cooking—adds a lovely tart pop against the sweet pecans. For a chocolatey version, toss candied pecans with mini chocolate chips once cooled (kids love this one!). Don’t be afraid to play with extracts—almond extract gives a bakery-style flair. The recipe is flexible, so customize until it’s your perfect treat.

Serving & Storage Suggestions

These slow cooker candied cinnamon pecans are best served at room temperature, piled high in a bowl or nestled into pretty jars for gifting. For parties, I like to spread them out on a festive platter—trust me, they’ll vanish fast.

Pair with cheese boards, fruit platters, or even sprinkle over oatmeal for breakfast. They’re fantastic alongside a mug of spiced cider, hot cocoa, or coffee (cozy vibes, anyone?).

Storage: Cool pecans completely, then store in airtight containers at room temperature for up to 2 weeks. For longer freshness, refrigerate for a month or freeze up to 3 months.
Reheating: If pecans lose their crunch, spread on a baking sheet and warm in a 300°F (150°C) oven for 5-10 minutes. Cool before eating.
Flavor Tip: The cinnamon flavor deepens after a day or two—so if you can wait, they’re even better!

For gifting, fill mason jars or cellophane bags, tie with ribbon, and add a little label. These make fantastic hostess gifts or party favors (and honestly, they’re so much more memorable than another candle).

Nutritional Information & Benefits

Here’s a quick look at the nutrition for a 1/4 cup (30g) serving:

Calories: 180
Fat: 13g (mostly heart-healthy unsaturated fats from pecans)
Carbs: 16g (from sugars and pecans)
Protein: 2g
Fiber: 2g

Pecans are packed with good fats, vitamin E, magnesium, and antioxidants. Cinnamon is known for its potential blood sugar benefits and comforting flavor. This snack is naturally gluten-free, and you can make it vegan with simple swaps. Allergens: contains tree nuts and egg (or aquafaba if vegan). I love these for that “treat yourself” moment—better than store-bought, with real ingredients you can feel good about.

Conclusion

If you love crunchy, sweet, cinnamon-spiced treats, these slow cooker candied cinnamon pecans are about to become your new obsession. They’re easy, stress-free, and taste like something you’d find at a fancy holiday market. I always make an extra batch because they disappear so fast—my family can’t get enough!

Don’t be afraid to tweak the spices, swap the nuts, or play with flavors until you find your favorite version. This recipe is meant to be shared, gifted, and enjoyed (with sticky fingers and big smiles). Honestly, it’s my go-to for edible gifts and cozy snacking all year round.

Give it a try, then let me know how yours turn out—share your twists, leave a comment, or tag me if you post your results. Happy slow cooking, and may your kitchen always smell like cinnamon and sugar!

Frequently Asked Questions

Can I use other nuts instead of pecans?

Absolutely! Walnuts, almonds, or even cashews work well. Just keep the quantities and method the same for delicious results.

How do I keep my candied pecans crunchy?

Let them cool completely before storing, and use airtight containers. If they soften, just pop them in the oven at 300°F (150°C) for a few minutes to crisp up.

Can I make these pecans ahead of time?

Yes! They keep well for up to 2 weeks at room temp, and even longer in the fridge or freezer. Perfect for holiday prep or gifting.

Is this recipe gluten-free?

Yep, it’s naturally gluten-free! Just double-check your vanilla extract and any optional add-ins to be sure.

What if I don’t have a slow cooker?

No worries. Use a Dutch oven or heavy pot on the stove over low heat, stirring often. Watch closely so the sugar doesn’t burn!

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