Easy Candied Pecans Recipe

Why This Recipe Works

So so so so good — Am I eating these candied pecans as I type this? Maybe. Are pieces of sugar falling down into my keyboard and on my lap? Perhaps. When I tell you these are so delicious and addicting, take that as a warning. You may not be able to put them down once you start eating them. 

Hands-free cooking — Show of hands (ha ha see what I did there?): Who loves to “set it and forget it” with a slow cooker? Always! No oven, no stove, just a slow cooker and a few easy ingredients. Plus, the clean up is easier than you might think! Honest! 

Quick prep — The prep time for these homemade candied pecans is about 8 minutes. They require a quick stir for about half an hour or so to ensure even cooking. When you’re in the kitchen, walking by, just take the lid off, give it a quick stir and reward yourself with one of the best aromas ever!  

Perfect for gift-giving —  If you can manage to part with a few (I can’t obviously so I have to make a second and third batch) they also make the most amazing neighbor/coworker/friend gift.

Ingredients

Pecans —  You can’t really make this candied pecans recipe without, well, the pecans. Use pecan halves for best results.

Sugar & brown sugar — Candied pecans require both kinds of sugar to achieve the perfect flavor balance. Brown sugar has a deeper, richer, more complex taste while white sugar caramelizes and adds that lovely texture to the pecans.

Cinnamon — Don’t skimp on the cinnamon in this holiday recipe. It’s the perfect balance against the sugar. Any store bought ground cinnamon will do.

Vanilla — Vanilla gives a little more flavor to the cinnamon/sugar mixture. Kind of a “behind-the-scenes” flavor.

Water — I add a bit of water to these easy homemade candied pecans when they’re done cooking to help release them from the slow cooker to make it easier to transfer them to a baking sheet to cool.

Here’s How You Make It

1. First, get out a large bowl and whisk together the egg whites and vanilla until it’s foamy. (photos 1-2)
2. Take out another bowl and combine the white and brown sugars, the cinnamon, and the salt and stir together until all the ingredients are mixed well together. Add the pecans to the egg mixture and toss to coat, then pour the cinnamon/sugar mixture into the bowl of pecans and toss to coat them well. (photos 3-5)
3. Transfer everything into a greased slow cooker. (photo 6)
4. Allow the candied pecans to cook, covered, on low for 3 1/2 hours, remembering to give them a stir every 30 minutes or so. (not pictured)
5. When they’re done cooking, add 3 tablespoons of water and stir, then transfer the pecans onto a lightly greased baking sheet and allow them to cool completely (this could take up to an hour or two for all of the sugar to crystalize – don’t be afraid to sneak a few!), then store in an airtight container. (photos 7-8)

Expert Tips & Tricks

• These homemade candied pecans can be kept in an airtight container at room temperature for up to 7 days. 
• If given as gifts, I’ve found putting them in Mason jars with lids tied with a bow to be a super cute presentation, plus, the gift receiver can re-use the jar! 
• Do not freeze or refrigerate these easy candied pecans.