If you’re looking for the perfect snack that combines irresistible sweetness with a delightful crunch, you have to try this Crockpot Candied Pecans Recipe. These pecans are slow-cooked to perfection, allowing the sugar and spices to coat each nut beautifully, resulting in a melt-in-your-mouth sweetness with just the right hint of cinnamon warmth. Whether you’re preparing them for a party, holiday gift, or just a cozy treat, this recipe transforms simple ingredients into a gourmet delight that will keep you coming back for more.
Ingredients You’ll Need
What I love about this Crockpot Candied Pecans Recipe is how straightforward the ingredient list is, yet each component plays an essential role in creating that perfect balance of flavor, texture, and aroma. Let’s take a look at each piece of the puzzle:
- Sugar: Provides the classic sweetness that candied pecans are known for, creating that irresistible glaze.
- Brown Sugar: Adds depth with a subtle molasses flavor and boosts the chewy, caramelized texture.
- Cinnamon: Sprinkles in a warm, fragrant spice perfectly complementing the nuts’ natural richness.
- Egg White: Acts as a binder, helping the sugar and spices stick evenly to each pecan.
- Vanilla: Infuses a lovely floral note that elevates the overall flavor profile.
- Pecans: The star ingredient, offering buttery crunch and nuttiness that’s simply divine.
- Water: Added near the end to create a shiny, crunchy shell that seals in all the flavors.
How to Make Crockpot Candied Pecans Recipe
Step 1: Mix the Sugars and Cinnamon
Begin by blending the white sugar, brown sugar, and cinnamon in a large bowl. This dry mixture is the essence of your candy coating, combining sweetness and spice that will make the pecans come alive with flavor.
Step 2: Whisk Egg White and Vanilla
In a separate bowl, whisk the egg white together with vanilla until frothy. This light mixture will help the sugar adhere to the nuts while ensuring a beautiful glossy finish once cooked.
Step 3: Coat the Pecans
Spray the inside of your slow cooker with cooking spray to prevent sticking. Add your pecans and pour the egg white mixture over them. Stir well so every pecan is coated evenly — don’t rush this step because even coating is key to perfect candying.
Step 4: Add Cinnamon Sugar and Start Cooking
Sprinkle the cinnamon sugar mixture over the coated pecans and stir again until every nut is covered in a sugary blanket. Cover the crockpot and cook on low for 3 hours, stirring every 20 minutes to prevent clumping and ensure even cooking.
Step 5: Add Water and Finish Cooking
When there are 20 minutes left, carefully pour a quarter cup of water into the crockpot and stir. This final touch creates a crisp, crunchy shell around the pecans instead of a sticky mess. Once time is up, spread them out on a cookie sheet to cool for 15 to 20 minutes and let that shell harden.
How to Serve Crockpot Candied Pecans Recipe
Garnishes
Candied pecans make fantastic garnishes. Sprinkle them on top of salads for a sweet crunch or scatter them over creamy desserts like cheesecake or ice cream to add texture and depth. Their glossy finish also makes plates look extra special.
Side Dishes
Serve these pecans alongside cheese boards or charcuterie platters where their sweetness contrasts beautifully with salty and savory cheeses and meats. They also pair wonderfully with roasted vegetables, adding that final touch of flavor complexity.
Creative Ways to Present
For gifting or parties, package your Crockpot Candied Pecans Recipe in clear jars tied with ribbon or twine. You can also use decorative bowls for buffet-style serving or toss them into trail mix for a sweet surprise. The presentation possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Once your candied pecans have cooled completely, store them in an airtight container at room temperature. They should stay fresh and crunchy for up to two weeks, making them perfect for enjoying anytime.
Freezing
If you want to keep them longer, freeze the pecans in a tightly sealed bag or container. When stored properly, they can last up to three months without losing flavor or texture.
Reheating
To bring back that just-made crispness, reheat your pecans in a preheated oven at 300°F (150°C) for about 5-7 minutes. Keep an eye on them to avoid burning, and let them cool before serving for that perfect crunch.
FAQs
Can I use nuts other than pecans in this recipe?
Absolutely! While pecans are classic, you can swap in almonds, cashews, or walnuts and still get delicious results. Just keep stirring frequently since different nuts may cook differently.
Do I need to stir the nuts every 20 minutes?
Yes, stirring is essential to prevent clumping and ensure every nut gets coated evenly and cooked to that perfect crunchy texture.
What if I don’t have a slow cooker? Can I make this recipe on the stove?
The slow cooker method is preferred for even low heat cooking, but you can try candying these nuts on the stovetop using low heat while stirring constantly to avoid burning. Just watch them closely!
Why do you add water at the end of cooking?
The water helps form a crisp outer shell rather than a sticky coating, giving your pecans that satisfying snap and shiny finished look.
Can I make this recipe without egg white?
Egg white helps bind the sugar and spices to the nuts effectively. Without it, the coating might be uneven or not stick as well, so I recommend using it if possible.
Final Thoughts
There’s something so satisfying about turning simple nuts into something extraordinary with the Crockpot Candied Pecans Recipe. The slow cooking process lets flavors deepen and textures perfect, creating a snack that’s equally delightful to serve and share. Give it a try—you might just find your new favorite way to enjoy pecans!
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Crockpot Candied Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 10 servings
- Category: Snack
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
These Crockpot Candied Pecans are a delightfully sweet and crunchy snack made easy using a slow cooker. Coated with a flavorful blend of cinnamon, sugar, and vanilla, these nuts develop a perfect caramelized shell that’s ideal for snacking, gifting, or adding to salads and desserts.
Ingredients
Dry Ingredients
- 1 cup Sugar
- 1/2 cup Brown Sugar
- 1.5 Tablespoons Cinnamon
Wet Ingredients
- 1 Egg White
- 2 teaspoons Vanilla Extract
- 1/4 cup Water
Main Ingredient
- 4 cups Pecans (or almonds, cashews, or walnuts)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the sugar, brown sugar, and cinnamon thoroughly. Set this mixture aside for later use.
- Prepare Egg White Mixture: In a separate bowl, whisk together the egg white and vanilla extract until the mixture is slightly frothy, which will help the sugar stick to the nuts.
- Coat the Pecans: Spray the inside of a 4.5-quart slow cooker with cooking spray. Add the pecans to the slow cooker, then pour the egg white mixture over them. Stir well to ensure all nuts are coated evenly.
- Add Cinnamon Sugar: Sprinkle the prepared cinnamon sugar mixture over the coated nuts. Stir thoroughly until the pecans are fully covered with the sugar mixture.
- Slow Cook: Cover the slow cooker and cook on LOW heat for 3 hours. Stir the nuts gently every 20 minutes to promote even cooking and coating.
- Add Water for Crunch: When only 20 minutes remain, add 1/4 cup of water to the crockpot and stir the nuts well. This step helps create a crunchy outer shell on the candied pecans.
- Cool the Nuts: Once cooking is complete, spread the candied pecans out on a cookie sheet to cool for 15 to 20 minutes, allowing the coating to harden.
Notes
- Stirring every 20 minutes is crucial to prevent the nuts from burning and to ensure they cook evenly.
- You can substitute pecans with almonds, cashews, or walnuts based on preference.
- Allow the nuts to cool completely before storing in an airtight container to maintain crunchiness.
- Use cooking spray in the slow cooker to prevent sticking and ease cleanup.
- The slow cooker size mentioned is 4.5 quarts; adjust ingredients proportionally if using a different size.
