Easy Slow Cooker Cinnamon Pecans
Okay, people, LISTEN UP! I’m about to drop some serious truth on you in the form of the easiest, most addictive snack EVER: Easy Slow Cooker Cinnamon Pecans. These aren’t your grandma’s candied nuts – unless your grandma’s got a SERIOUSLY sneaky sweet tooth and a love affair with her slow cooker. Seriously, try to make these and not sneak a handful every time you walk by the kitchen. I dare you.
My husband, bless his heart, is convinced I make these just to torture him. The smell drives him WILD. He’ll come home from work, sniff the air like a cartoon dog, and practically beg for a taste. And my kid? Don’t even get me started. One time, I found him hiding in the pantry with a bag of these, looking like he’d just won the lottery. I mean, I get it. They’re THAT good. Easy Slow Cooker Cinnamon Pecans have become a total staple, especially around the holidays, and I swear they disappear faster than I can make them.
Why You’ll Love This Easy Slow Cooker Cinnamon Pecans
- Okay, the smell alone is worth it. Your house will smell like Christmas threw up in a bakery. In the best way possible.
- They’re SO easy, it’s practically cheating. Toss it all in the slow cooker and walk away. Perfect for busy people like us!
- Salty, sweet, crunchy… the texture is INSANE. It’s like a party in your mouth. A really delicious, addictive party.
- They make awesome gifts! Put ‘em in a cute jar with a ribbon and BOOM – you’re the most thoughtful person ever. (Without even trying that hard.)
- They’re good on everything! On salads, in yogurt or just shoveling them in your mouth right out of the slow cooker.
How to Make It
Alright, buckle up buttercups, because we’re about to get real simple. First, you’re gonna dump all your pecans into the slow cooker. Don’t be shy! Then, in a separate bowl – and honestly, sometimes I just eyeball this part – mix up your melted butter (don’t BURN it, people!), brown sugar, cinnamon, vanilla, and a pinch of salt. Now, drizzle that magical concoction over the pecans and give it a good stir. Make sure everything’s coated, ya know?
Pop the lid on that slow cooker and set it to low for, like, 3-4 hours. YES, it’s going to smell amazing the entire time. Resist the urge to open it every five minutes! Stir ’em every hour or so to keep things moving, and make sure they’re not sticking.
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Once they’re all nice and fragrant, pour them onto a parchment-lined baking sheet to cool. This is IMPORTANT! Don’t skip the parchment, or you’ll be scraping candied pecans off the pan for the next year. Once they’re cool, break ’em apart and try not to eat them all in one sitting. Good luck with that, though!
Ingredient Notes
- Pecans: Okay, obviously you need these. But honestly, you could probably use walnuts or almonds if you’re feeling crazy. I haven’t tried it myself (pecans are my JAM), but hey, live your life!
- Butter: Real butter, people! Don’t even think about margarine. Trust me, the flavor is SO much better with the real stuff. Plus, it just melts better.
- Brown Sugar: This is what gives them that caramel-y goodness. I’ve used coconut sugar when I was trying to be “healthy,” and it was…fine. But brown sugar is the way to go.
- Cinnamon: Don’t skimp! This is what makes ‘em taste like Christmas. I like a good, strong cinnamon flavor.
- Vanilla Extract: Okay, this is non-negotiable. Don’t even think about skipping it. Vanilla makes everything better, period.
- Salt: Just a pinch! It balances out the sweetness and keeps things from being cloying. Don’t leave it out! I did once, and I just kept thinking something was missing…
Recipe Steps:
- Pour pecans into the slow cooker.
- Melt butter.
- Combine melted butter, brown sugar, cinnamon, vanilla, and salt in a separate bowl.
- Drizzle mixture over pecans in the slow cooker.
- Stir to coat evenly.
- Cook on low for 3-4 hours, stirring every hour.
- Pour cooked pecans onto a parchment-lined baking sheet to cool.
- Break apart cooled pecans and serve.
What to Serve It With
Okay, so you CAN just eat these straight-up (and let’s be real, that’s probably what you’ll do). But if you’re feeling fancy:
- Sprinkle them on salads for a crunchy, sweet topping.
- Mix them into your morning oatmeal or yogurt.
- Serve them with a cheese board for a sweet and savory snack.
- Chop them up and use them as a topping for ice cream (duh!).
- Add them to a trail mix for a little extra oomph.
Tips & Mistakes
- Don’t overcook them! They’ll burn, and nobody wants burnt pecans.
- Stir them regularly. This prevents them from sticking and ensures they cook evenly.
- Let them cool completely before breaking them apart. They’ll be easier to handle, and they’ll get nice and crunchy.
- Don’t be afraid to experiment! Add a little cayenne pepper for a kick, or try using different spices like nutmeg or ginger.
Storage Tips
Store these babies in an airtight container at room temperature. They’ll last for about a week…if they even make it that long. Honestly, they never do at my house. If you DO happen to have leftovers (I don’t understand how, but okay), they’re still amazing cold. I’ve definitely been known to sneak a handful straight from the container for breakfast. Don’t judge me.
Variations and Substitutions
- Nuts: Like I said before, walnuts or almonds would probably work in a pinch. Just adjust the cooking time if needed.
- Sweetener: Honey or maple syrup can be used instead of brown sugar, but it will change the flavor a bit. I tried Stevia once. Let’s just say it was a learning experience.
- Spices: Get creative! Add a little ginger, nutmeg, or even a pinch of cayenne for a kick.
- Vegan: Use vegan butter! Seriously, that’s the only swap you need to make.
Frequently Asked Questions
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Easy Slow Cooker Cinnamon Pecans
Ingredients
Main Ingredients
- 1 lb pecan halves raw
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp ground cinnamon
- 0.25 tsp salt
- 1 tbsp pure vanilla extract
- 1 egg white large egg white lightly beaten
- 1 tbsp water
Instructions
Preparation Steps
- In a large bowl, whisk together the egg white and water until frothy. Stir in the vanilla extract.
- Add the pecan halves and stir until they are well coated.
- In a separate bowl, mix together the granulated sugar, brown sugar, cinnamon, and salt.
- Pour the sugar mixture over the pecans and stir until the pecans are evenly coated.
- Transfer the pecans to a slow cooker set on low heat. Cover and cook for 2 hours, stirring every 20 minutes.
- Remove the lid for the last 20 minutes of cooking to allow the pecans to crisp up.
- Spread the pecans out on a baking sheet to cool completely before serving or storing.
Notes
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