Slow cooker cinnamon sugar pecans are a delightful treat that fills your home with the amazing smell of sweet spices and buttery, toasted nuts. Pecans are coated in a sticky glaze made with cinnamon and sugar for an irresistibly delicious and easy-to-make snack.
These pecans make a cozy treat, a festive holiday snack, or a thoughtful homemade gift. Using the slow cooker makes these sugary nuts simple to make without the need for constant stirring or monitoring.
The low and slow cooking process gently toasts the nuts, giving you crisp and crunchy pecans on the outside and tender and buttery inside that practically melt in your mouth. Simply toss the pecans with the sugar and spices, and then let your slow cooker do all the work.
The hardest part of this recipe is resisting the urge to devour the entire batch as soon as it’s done! These pecans are so versatile and delicious that you’ll find yourself reaching for them as a snack, a topping for your favorite desserts, or even as a DIY gift for friends and family.
In this post, I’ll guide you through creating your batch of slow cooker cinnamon sugar pecans. I’ll also share tips for customizing the recipe and storing your pecans and answer all your questions.
Are you looking for more ideas for homemade food gifts for the holidays? Try brownie truffles, buckeyes, or reindeer chow.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Egg white: It might seem like an odd ingredient, but it’s the secret to getting that crispy, candy-like coating on the outside of the nuts.
- Pecans: I love using pecans in this recipe because of their rich, buttery flavor and satisfying crunch. But almonds, cashews, or even a mix of your favorite nuts would work just as well.
- White sugar
- Brown sugar
- Ground cinnamon
- Salt
🥣How to Make Slow Cooker Cinnamon Sugar Pecans
- Start by beating the egg white until it’s light and fluffy.
- Add the pecans to the beaten egg white and stir until they’re evenly coated.
- In a separate bowl, mix the white sugar, brown sugar, cinnamon, and salt. Pour this mixture over the egg white-coated pecans and stir until well combined.
- Transfer the coated pecans to your slow cooker and spread them out in an even layer. Put the lid on your slow cooker and set it to cook on low for two hours. About halfway through the cooking time, give the pecans a quick stir to make sure they’re not sticking together.
- Once the two hours are up, spread the cooked pecans on a parchment-lined baking sheet to cool completely before storing them in an airtight container.
🍴Serving Ideas
Delicious, homemade Slow Cooker Cinnamon Sugar Pecans that are sure to impress your friends and family. Whether you’re snacking on them during a movie night or packaging them up as a thoughtful gift, these sweet and spicy nuts are always a hit. Here are a few of my favorite ways to enjoy these sweet and tangy treats:
- Snack time: Grab a handful of these pecans whenever you need a quick energy boost or a satisfying snack. They’re perfect for munching on during movie night, game day, or as a midday pick-me-up at work.
- Salad topper: Sprinkle a few of these candied pecans over your favorite salad for a burst of flavor and crunch. They pair especially well with leafy greens, crumbled goat cheese, and a tangy vinaigrette.
- Ice cream sundae: Take your ice cream game to the next level by adding a handful of these cinnamon sugar pecans on top.
- Cheese board: At your next party, serve a bowl of these pecans on a cheese board. They complement a variety of cheeses, from sharp cheddar to creamy brie.
- Gift-giving: Package these pecans in a cute mason jar or cellophane bag, tie them with a ribbon, and give them a thoughtful homemade gift. They make great hostess gifts, teacher gifts, or just-because treats for friends and family.
💭How to Store
Make sure the pecans have cooled completely before storing them. Any residual heat can create condensation, which can lead to soggy nuts.
Transfer the cooled pecans to an airtight container, such as a mason jar or Tupperware. Store the container of pecans at room temperature, away from direct sunlight or heat sources. They should keep well for up to two weeks.
⭐Tips
Be sure to check out the step by step instructions
- For this recipe, start with raw, unsalted pecans. Roasted or salted nuts will alter the flavor and texture of the final product.
- The egg white might seem like an odd ingredient, but it’s crucial for creating that crispy, candy-like coating on the outside of the nuts. Don’t be tempted to leave it out!
- Give the nuts a quick stir about halfway through the cooking time to prevent them from sticking together or burning.
- The cinnamon sugar combo is classic, but you can change things up to suit your tastes. A dash of cayenne pepper or a sprinkle of pumpkin pie spice are delicious.
📝Reader Questions
Absolutely! If you’ve got a big crowd to feed or just want to stock up on these addictive treats, feel free to double or even triple the recipe. Just make sure your slow cooker is large enough to accommodate the extra volume.
Yes, you can use different nuts. While pecans are my favorite, this recipe works well with various nuts, such as almonds, cashews, or even a mix of your favorites.
Yes, you can also make these pecans in the oven. Preheat your oven to 250 degrees F, spread the coated pecans on a parchment-lined baking sheet, and bake for about 45 minutes to an hour, stirring occasionally, until they’re crispy and fragrant.
⭐Did You Make This? Leave a Star Rating!
Slow Cooker Cinnamon Sugar Pecans Recipe
Ingredients
- 1 egg white
- 4 cups pecans
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Beat the egg white until it becomes light and fluffy.1 egg white
- Add the pecans and stir to mix.4 cups pecans
- Add the white sugar, brown sugar, ground cinnamon, and salt. Stir to coat all the nuts.1/3 cup white sugar, 1/3 cup brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon salt
- Transfer the nuts to the bowl of your slow cooker and spread in an even layer.
- Place the lid on the slow cooker and set it on low for two hours, stirring halfway through the cooking time.
- When the cooking time is up, spread the cooked pecans in an even layer on a parchment-lined baking sheet to cool.
- Store in an airtight container until ready to serve.
Notes
- Start with raw, unsalted pecans. Roasted or salted nuts will alter the flavor and texture of the final product.
- The egg white might seem like an odd ingredient, but it’s crucial for creating that crispy, candy-like coating on the outside of the nuts.
- Give the nuts a quick stir about halfway through the cooking time to prevent them from sticking together or burning.
- The cinnamon sugar combo is classic, but you can change things up to suit your tastes. A dash of cayenne pepper or a sprinkle of pumpkin pie spice are delicious.
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Nutrition Information
Nutrition facts are estimates.
You show vanilla in the picture of ingredients, however there is no mention of vanilla in the recipe.
Yes, I accidentally added it to the photograph even though it isn’t in the recipe. I will add a note about that, it is confusing!
Hi Anne !! This recipe is absolutely hands down fabulous ! I made them with cinnamon style then with Pumpkin Spice and both were so delicious !!! Now I need to keep making for Christmas. Can I freeze them after cooking them ?
Thanks Anne !
Jim
Jim – yes these freeze well. I like to freeze them in a single layer on a cookie sheet for a few hours, then put them in a freezer bag. They keep for about 2 months in the freezer.
I made a double batch following your recipe. I then made a double batch but added 2 tablespoons of Madagascar vanilla bean paste to the pecans after I coated them with the egg whites. It added a delicious vanilla cinnamon flavor.
Just an option.
Thank you for this easy recipe!!
REALLY LOVED THE PECANS. THANK YOU