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I made it through the weekend! I did two cooking demonstrations this weekend with my BFF over at Chef In Training. I was so nervous about cooking in front of a huge group of people, but it turned out great. And it was actually kind of fun! This was one of he the recipes that I made in the slow cooker demonstration. Every time I make them I remember how amazing they are. I usually make this recipe with cinnamon almonds. I think making them with cinnamon pecans might just be my new favorite!
I am always a sucker for the cinnamon almonds at the mall around the holidays. Just the smell of them through out the mall is what gets ya! But they are so expensive for a little bag. Last year when I made my cinnamon almonds around the holidays I was so excited! My house filled with the cinnamon smell. In about 3 hours I had a big batch! They have a softer cinnamon crunch on the outside. In my opinion, I think that they are better than the ones at the mall! I bought the same bags that they give to you at the mall at the craft store, and they made the perfect holiday gift!
Making these cinnamon pecans twice this week was a great reminder to how much I love this recipe! This is thinking beyond the normal duties of a slow cooker and creating a delicious treat! I admit, the pecans were my favorite. I love pecans anyway, but the cinnamon sugar coating was amazing on them. This is a great recipe to try!
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Slow Cooker Cinnamon Pecans
Ingredients
- 1 ¼ cup granulated sugar
- 1 ¼ cup brown sugar
- 2 tablespoons cinnamon
- ⅛ teaspoon salt
- 1 egg white
- 2 teaspoons vanilla
- 3 cups pecans
- ¼ cup water
Instructions
- Prepare a slow cooker by spraying it with cooking spray.
- in a large bowl mix the sugar, brown sugar, cinnamon, and salt. Add the mixture to the slow cooker.
- In another bowl whisk the egg white and vanilla until its frothy. Add the pecans and coat thoroughly.
- Remove the pecans from the egg mixture, and add them to the slow cooker. Stir until the pecans are well coated in the cinnamon sugar mixture.
- Cook on LOW for 3-4 hours, stirring every 20 minutes. In the last hour add ¼ cup water and stir well. This will ensure a crunchy coating and help the mixture to harden
- Line a baking sheet with parchment paper and spread the pecans onto the sheet to cool. The pecans should be pretty sticky so be sure to separate them!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i have made these the past 2 christmas eve and the house smells soooo good and they are amazing. tastes just like the ones you would get off off street carts.
This recipe is a favorite every year. I will say the ratio of nuts to sugar mixture is off. I add an extra cup of pecans and still don’t use all the sugar. Otherwise you get a mouth full of sugar. But this is our favorite way to make spiced pecans. Better than those kiosks in the mall during the holidays. Thanks for sharing!
Can you use almonds instead of pecans for this recipe?
Yes, that sounds great! Enjoy! XOXO
My daughter made these, and they stayed soft and never got hard or crisp. Can I bake them in the oven now so they get crisp? Thank you.
One question…do you put the cover on the slow cooker while cooking or not? Thanks.
Yes, place the lid on the slow cooker! Your house will smell delicious!!
Could you use a crockpot liner to make taking the pecans out easier?
This recipe sounds wonderful!! I love the idea of “roasting” the Cinnamon Pecans in a slow cooker rather than the oven. To make cleanup easier, do you think it would be okay to use a slow cooker liner when preparing these?
How do you know when they’ve cooked long enough in the slow cooker?
Vanilla extract or vanilla flavoring?
I am so making these on Thursday (going to enjoy the last day of August tomorrow then full fledge fall come September 1st!)
Love these but found them to be VERY sweet… I’ve made them several time and cut the sugars by almost half and they are still delicious. we also tried a batch with a bit of cocoa powder for a chocolatey spin, and another batch with a bit of ground cayenne to cut the sweetness. they were AMAZING, and tasted like red hots with the yummy pecans. My family called it “Pecan Crack” 🙂
I’m excited to try this recipe but struggling with some clarity – when does one add the sugar/cinnamon mix to the nuts? Once the nuts are in the crock pot? Or does it matter? The recipe says to add the cinnamon pecans to the pecans, which doesn’t exactly make sense, and doesn’t really specify where one is doing this. I appreciate that you’re providing the recipes but they would benefit from some editing.
Yikes, there goes 1/3 of the sugar mixture! If I make these again I will definately cut the total sugar in half. I had to shake that much off at the end in a strainer because it was way to covered…..sugar overdose! but… They did make my house smell delicious 🙂
I am making a double batch right now and it has been 3 hours. I am separating them now and they are still gritty. Is that right? Should I add more water next time? Or use less of the sugar mixture?