Slow Cooker Candied Pecans
Sweet, crunchy pecans coated with cinnamon, vanilla, and brown sugar, made easily in a slow cooker.
Equipment
- 5- to 6-quart slow cooker
- Large Mixing Bowl
- Whisk
- Parchment-lined baking sheet
Ingredients
- 6 cups raw pecan halves
- 3 large egg whites
- 2 tablespoons vanilla extract
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon fine salt
- 1 teaspoon ground cloves Optional
- 1 as needed cooking spray or neutral oil For coating the slow cooker
Instructions
- Lightly coat the inside of the slow cooker with cooking spray or neutral oil.
- Whisk egg whites and vanilla until foamy.
- Add the pecan halves and stir until evenly coated.
- Mix the granulated sugar, brown sugar, cinnamon, salt, and optional cloves.
- Toss the dry mixture with the pecans until evenly covered.
- Cook covered on low for 2 to 3 hours, stirring every 20 to 30 minutes.
- Spread the pecans on parchment paper and cool completely before serving.
Notes
- Cool the pecans completely before storing so condensation does not soften the coating.
- Store in an airtight container in a cool, dry place for about one week.
- Stir frequently because slow cookers can have hotter areas.