Instructions
Step 1: Prepare the Slow Cooker
- Lightly spray your slow cooker with non-stick cooking spray.
Step 2: Mix the Sugars and Spices
- In a medium bowl, combine granulated sugar, brown sugar, cinnamon, and salt. Set aside.
Step 3: Coat the Pecans
- In a large bowl, whisk egg white and vanilla extract until frothy.
- Add pecans and stir until evenly coated.
- Pour the sugar mixture over the pecans and stir until well coated.
Step 4: Cook the Pecans
- Transfer pecans to the slow cooker.
- Cook on low for 3 hours, stirring every 30 minutes to prevent sticking.
- During the last 30 minutes, add water and stir well for a crunchy coating.
Step 5: Cool and Store
- Spread pecans on a parchment-lined baking sheet to cool completely.
- Store cooled pecans in an airtight container for up to 2 weeks.
Tips & Notes
- Stir frequently to prevent burning and ensure even coating.
- Use fresh pecans for the best flavor.
- Let pecans cool completely before storing to achieve that crunchy texture.
Recipe Variations
- Spicy: Add 1/4 teaspoon cayenne pepper to the sugar mixture.
- Almond Variation: Replace pecans with almonds.
- Maple Twist: Substitute 1/4 cup granulated sugar with maple sugar.
Frequently Asked Questions (FAQs)
Can I use other nuts?
Yes! Almonds, walnuts, or cashews work well. Cooking time remains the same.
How do I store them?
Store cooled pecans in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Can I double the recipe?
Yes, if you have a larger slow cooker. Remember to stir frequently!
Serving Suggestions
- Holiday Gift
- Salad Topping
- Ice Cream Topping
These Slow Cooker Candied Cinnamon Pecans are an easy and flavorful treat perfect for any occasion! Enjoy!