Slow Cooker Candied Cinnamon Pecans
User Reviews
4.7
Slow Cooker Candied Cinnamon Pecans
Description
Slow Cooker Candied Cinnamon Pecans come together by whisking egg whites and vanilla until frothy, then stirring in pecan halves and a cinnamon-sugar blend. The pecans cook slowly in a greased crockpot on low for about 3 hours, with hourly stirring to distribute the coating evenly. Adding water near the end helps refine the glaze. Spreading the finished nuts on a baking sheet allows them to cool and crisp further.
The cooking method lets the sugar and cinnamon infuse the pecans gently, creating a sticky, cinnamon-infused exterior that hardens into a sweet, crunchy shell. The vanilla adds aromatic warmth. The texture is crunchy with sugary coating and a soft nutty interior. These pecans offer a balanced sweetness ideal for snacking or adding texture to salads or desserts.
They store well and can be made in large batches. The slow cooker frees up stove space and avoids the risk of burning sugar on the stove. These spiced pecans make good homemade gifts or holiday treats.
Use fresh egg whites and vanilla extract for the best binding and flavor.Stir regularly during slow cooking for even coating and to prevent burning.Spread nuts out after cooking to cool completely and develop a crisp texture.Store in an airtight container to maintain freshness and crunch.
Ingredients
- 1 large egg or the egg whites from two small eggs, white
- 2 teaspoons vanilla extract
- 4 cups pecan halves
- 1 cup sugar
- 1/2 cup light brown sugar
- 5 teaspoons cinnamon
- ¼ cup water
- vegetable oil spray
Instructions
- In a medium-sized bowl add the egg white and vanilla together and whisk until frothy, 1-2 minutes.
- Add in the pecans.
- Add in the sugar, brown sugar and cinnamon.
- Spray the inside of the crockpot with vegetable oil spray.
- Add the pecan mixture to the slow cooker on low for 3 hours.
- Stir every hour, and when the nuts are half an hour away from being done, pour in the water and stir one final time.
- To ensure crispy exteriors spread the nuts out on a baking sheet to cool.
Notes
- Use fresh egg whites and vanilla extract for best flavor and consistency.
- Stir the pecans every hour during slow cooking to ensure even candied coating and prevent burning.
- After cooking, spread the nuts on a baking sheet to cool completely, allowing the coating to crisp up.
- Store candied pecans in an airtight container to preserve freshness and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 6mg | 0% |
| Potassium | 118mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
