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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
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this tonight and it smells SO good! But after I put the water in the crock pot the mixture became gooey and is very dark. Did I cook them too long and is it supposed to be gooey? Thanks!
Sorry I am just getting this. They should be gooey and then you lay them on parchment paper and they will harden.
I think I used a recipe from your website last Christmas, but for almonds. Is this the same recipe with different nuts? I was looking for it to make them again this year and I just can’t seem to find it!
Made these this evening and they turned out fabulous! How long should I let them sit out on the parchment before I put them into a container? I’m afraid of them turning into one big ball of pecans!
Sorry just getting this. But you let the cool and break them up as much as possible. It doesn’t take long.
Do you think I could double this and cook for 6-8 hours?
You can double it in a bigger crockpot and the cook time will still remain around the same time. 🙂
Do you leave the cover on or off the whole time?
No leave the cover on the entire time. 🙂
How many servings does this make? I’m actually going to be filling up 9 oz. mason jars with these and giving them out for Christmas gifts. 🙂
Do you cook on high or low?
Low for best results.
I made these last night and it turned out more like almond brittle. Is there a certain way to remove the almonds from the crock pot so they are separated?
You seem to hace a couple of typos in Step 3. You might want to revisit that one.
Sorry I wrote almonds instead of pecans. I will have to fix that.
These pecans look fabulous Alyssa! I must make some for my Dad 🙂
Oh my goodness, I’m so excited about this!!! I’m going to give it a try, pinned!
I made this today, and it came out amazing!! I used both Pecans and Almonds, and they taste wonderful. The whole house smelled soo good, and my whole family loved it. Thank you so much for this recipe!!
Can these be made using Splenda and Splenda Brown Sugar Substitue?
Hmmm I haven’t tried it yet. If you do, will you let me know how it turns out? 🙂
I made them using Splenda and they turned out great!
Thank you for sharing this recipe, Alyssa! I would love to make these for Christmas gifts, but I can’t figure out Step 3. Do I add the cinnamon mixture to the pecans and egg white mixture; stir well? Then place in slow cooker and set on low?
Yes. You will make the egg white mixture and whisk until frothy. Add the pecans to the mixture and coat well. Then add the cinnamon sugar mixture to this and you will notice that it will coat a little to the pecans. It is ok to have excess sugar mixture in the crockpot because it will harden to the pecans during the mixture. Let me know if you have any more questions! 🙂
On step 3 I have a lot of the sugar mixture. Which u state that but do u coat the nuts then spoon out just the nuts and place in crock pot, leaving the remainder of sugar mixture or do u add all the sugar mixture to the crock? When I did it I added all of it to the crock pot and it seemed to b too much and it was hard to get the nuts out at the end. I took some out 1 by 1 and they turned out great but that would of taken me a life time to finish. So I spooned the rest out and cooled and it was like peanut brittle almost and was unable to break out the nuts without huge clumps of sugar coating. Important ?, do u pack the brown sugar???
I am going to try to make this recipe as it sounds delicious and simple. I had one clarifying question: Do you put the cover on your slow cooker or leave it uncovered the whole time?
Congrats on your demos! Wow, I would have been so nervous! I would have given anything to see you and Nikki in action. Fun!
I make nuts like these but in the oven – great idea for the slow cooker and that they get crispy enough! Pinned!