This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

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!

slow cooker cinnamon pecans in a red dish.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!


Pin this now to find it later

Pin It

Slow Cooker Cinnamon Pecans

4.50 from 2 votes
By: Alyssa Rivers
Delicious cinnamon pecans that you make in your slow cooker!
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 12 Servings



  • Mix together in a large bowl sugars, cinnamon, and salt.
  • In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the pecans and coat thoroughly. This will help the mixture stick to the pecans during the cooking process.
  • Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon pecan mixture to the pecans and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds. Be prepared for your house to smell amazing!
  • You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 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 the best that you can and let them cool!


Calories: 348kcalCarbohydrates: 49gProtein: 3gFat: 18gSaturated Fat: 2gSodium: 31mgPotassium: 147mgFiber: 4gSugar: 44gVitamin A: 21IUVitamin C: 1mgCalcium: 61mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    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.

  2. 4 stars
    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!

  3. 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.

  4. 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?

  5. I am so making these on Thursday (going to enjoy the last day of August tomorrow then full fledge fall come September 1st!)

  6. 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” 🙂

  7. 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.

  8. 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 🙂

  9. 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?