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!
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
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.
Does it make a difference if I use light or dark brown sugar?
I can’t wait to make this for Christmas gifts!
Just made these as gifts for my kids’ teachers. My daughter says they are the best thing she has ever eaten! I was able to almost double the amount of pecans for the amount of sugar I had.
I followed all the steps but even when the pecans still taste good the sugar coating didn’t get crispy 🙁
I hope this is where I go to ask a question. Doesn’t leaving the lid on make the nuts get mushy?
After you add the water the last hour do you still stir every 20 minutes?? It isn’t started anywhere. Also it says to leave the lid on the entire time, how when you have to stir?? Just wondering if someone could clarify that. Thanks
Made a double batch (6 cups of pecans), but only used a full recipe’s worth of the sugars (1 1/4 cup of each). I can’t imagine putting more sugar on them! They were so sweet and nicely covered with the sugar as I made it. The cinnamon was almost overpowering as written; I will decrease to 50 % or 75% next time. I made it in a 6 QT crockpot and it only filled it half-way. After cooking, I had 2.75 quarts of sugar-coated nuts. They were tasty.
Did you use two eggs when doubling the recipe?
So these are flipping amazing!!! I’m snacking on them now. & my house smells amazing as well:)
These are good with a little red pepper . Gives them some kick.
Although I can eat them in whatever form. (:
why don’t you have a print option ????Love your recipes but don’t want to print all that xtra stuff
Sorry! All of my old recipes aren’t formatted that way.
Alyssa, I found this recipe on FB and it looks simple and sounds delicious. However, I would like to know if I can substitute pure maple syrup for the brown sugar. Thank you.
Just asking ~ Is it absolutely necessary to stir every 20 minutes during the entire 3-4 hours of cooking time in a slow-cooker on low? Someone stated there was difficulty is getting the pecans out of the slow-cooker at the end of the cooking time…. would you advise lining the cooker with a disposable liner for slow cookers?
Alyssa: I’m making slow cooker pecans right now. You said yours were done in 3 hours, how do I know when they are considered done?
I made these tonight–YUM!!!! What is the best way to store them?
I just store mine in a large gallon size baggie or in an airtight container.
This looks so amazing!
Do you think you can freeze them? Will they last a few days in a closed container. I’d love to make them tomorrow for a party I’ve got next weekend.
I made these last year and am sooooo glad I saved the recipe. These are delicious and I’m making them today for tonight’s Christmas dessert! Thank you for posting this and Merry Christmas!
Excellent recipe…..pecans turned out awesome and the tip about adding water at the end was so helpful. Thank you for a great sweet treat!
I’m so happy I found this recipe! I made these last night, as a test run and will definitely be making more today. I used pecans last night and they really turned out wonderful. I’m going to make more pecans today and also try almonds. I doubled the recipe and used a large crock pot and it worked great. I’m certain my friends and family who received these as gifts will be thrilled!
Hi! I am thinking about trying this out. I have a 6 quart crock pot and need to do 6 pounds of pecans!!! Would it be better to do it in batches? Or can I do it all at once? Thanks so much! I can’t wait for my house to smell like the mall!