Seriously the easiest and BEST cinnamon pecans made right in your crock pot! These are dangerously addicting!!
I am eating these cinnamon pecans as. I. type. this. In fact pieces of sugar keep dropping between the keys so I am continually taking miniature breaks to pick up the pieces and stuff a new handful of nuts into my mouth. They are ADDICTING. My brother got me hooked on these little babies. He used to buy them at football games in a giant paper cone. They were piping hot and smelled di-vine. It took about -1.3 seconds for me to a fan for life.
This slow cooker recipe is my new go-to because I don’t have to bother with my oven to make them. Especially because this time of year my oven is occupied practically 24 hours per day cooking all sorts of comfort food and holiday treats. The poor thing needs a break! The prep time for these pecans is about 8 minutes – nothin. Give them a stir in the crock pot every half hour or so just to make sure they’re cooking evenly, and in no time at all you’ve got yourself a big fat ever-lovin batch of the most amazing cinnamon pecans. If you can manage to part with a few (I can’t obviously so I have to make a
second third batch) they also make the most amazing neighbor gift!
Slow Cooker Cinnamon Pecans
- 4 cups pecans
- 1 cup sugar
- 1 cup brown sugar
- 3 tablespoons cinnamon
- ¼ teaspoon salt
- 3 egg whites
- 2 ½ teaspoons vanilla
- 3 tablespoons water
- In a large bowl whisk together egg whites and vanilla until foamy. In another bowl combine sugars, cinnamon, and salt and stir until all ingredients are mixed well.
- Add pecans to the egg mixture and toss to coat. Next, add cinnamon sugar mixture to the bowl of pecans and toss to coat. Transfer coated nuts to a greased slow cooker.
- Cook nuts on low for 3 1/2 hours, stirring every 20-30 minutes. After they're done cooking, add water and stir. Transfer to a lightly greased baking sheet and allow to cool completely (It could take up to an hour or two for all of the sugar to crystalize - don't be afraid to sneak a few!) Store in airtight container.
Do I take the pecans out of the egg mixture once coated or just add all the dry ingredients to the bowl with the pecans and egg mixture?
Add the dry ingredients to the pecans and egg mixture.
Mine didn’t set up very well, still a bit sticky hours later, but delicious.
Okay call me crazy but I made these then I did chop them a bit first then I turned them into Pecan brittle. While yes every one loves peanut Brittle it was shunned tell every morsel of this was gone and they were sure I wasn’t hiding any somewhere. I did freeze them fist spread pot on the tray and I poured the caramel over them carefully and evenly so I wouldn’t need to stir or level them. you should try it, Its Out Of This World Delicious, I am going to tryit with Walnuts next and I do a pistachio Brittle that’s also a hit Who says Brittle has to be just Peanuts