Slow Cooker Cinnamon Pecans

Seriously the easiest and BEST cinnamon pecans made right in your crock pot! These are dangerously addicting!! 


Slow Cooker Cinnamon Pecans

 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.

Slow Cooker Cinnamon Pecans

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

Slow Cooker Cinnamon Pecans
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5 from 1 vote

Slow Cooker Cinnamon Pecans

Sugary cinnamon pecans made in your crock pot! These are so easy and dangerously addicting!!
Course Dessert, Side Dish
Keyword cinnamon, pecans, sugar
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 cups
Author Tiffany


  • 4 cups Diamond of California® Pecan Halves
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 tablespoons cinnamon
  • 1/4 teaspoon salt
  • 3 egg whites
  • 2 1/2 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.


 This post has been sponsored by Diamond of California Nuts! 

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These look divine! Perfect neighbor gift idea. I’m assuming that’s supposed to be 1/4 teaspoon salt……?

    Ha! Wow. That would be grossssss. Yes! just 1/4 teaspoon of salt – I fixed it, thank you Natalie! 🙂

Never thought about making these type of nuts in the slow cooker before. Is there anything else you can use instead of the egg whites?

These can not be kept in my house, they would be gone in minutes between my boyfriend and I.

I love spiced nuts!!! I go to this German Christmas festival in Chicago every year and my favorite part of their spiced nuts — which sound just like these!!

Can I make this recipe in my normal oven? Love the ingredients but do not have a slow cooker – how can I adjust the recipe to suite a normal wall oven?

I love pecans and the fact that I can make these cinnamon ones in the crockpot is wonderful.

Do you add the water to the nuts and stir? And then drain the water and allow them to cool? Looking forward to trying this!!!

    I’m confused about that last part where you say–add water and stir after they are done cooking. How so? Please explain what to do with the excess water.

      You just add the water and stir, the water absorbs into the sugar coating of the nuts.

I’m assuming that it’s typical for the pecans to be a little gooey when they get taken out and then harden as they cool?

    yep! That’s exactly what happens whenever I make them. They’ll take a few hours to harden. 🙂

These nuts are easy and delicious!! Rainy day today, perfect for these.

These were wonderful. Of course a single batch doesn’t go far around here with 6 grandkids and a husband. Ok…I might have eaten my share as well. A second batch is in the cooker now. I love that I can make these in the summer months without heating up my house.

    I agree – being able to make these all year round is a major bonus! So glad your whole family is enjoying them Cindy! 🙂

Thanks for this recipe! They were super easy to make, however my pecans have yet to harden and I left them out all night. Is there something I can do to help them along? Thanks!

    Hi Amanda! Not sure why they haven’t hardened?? They do stay softer than an oven-baked nut though!

      I guess?? The pecan it’s self was is soft. Some finally hardened. But some are still soft.

Can you double the receipe …. Will be doing for staff at sons school and friends. How long do they last in container … Need to do early December

    Hi Patsy, you could double the recipe and they last about a week in a sealed container at room temperature. You could probably try freezing them if you wanted to see if they would last longer?

Do you leave the lid on the crockpot? I just put them in, but wondering about covered or not? Thanks!! Happy Thanksgiving!!

    oops, sorry for double post!

    Yep, it should be covered! Happy holidays! 🙂

Do you leave the lid on the crockpot? I just put them in, so I sure hope the response is immediate!! LOL!!:)
Thank you!!
Happy Thanksgiving!!

    Hi Tiffany, so sorry I wasn’t able to get back to you sooner! For future reference, yes you put the lid on! 🙂

I love these type of nuts is there anyway I could incorporate some Nutella in this recipie? Thanks

This is probably a silly question, but will this recipe work with almonds? Or is there a different recipe for them?

    Hi Makayla, you could definitely use almonds in this recipe 🙂

5 stars
I was brought a gift bag of these from one of the German Christmas Markets, only they were almonds coated in Baileys Irish Cream. They are addictive, which means the bag was not big enough! What thoughts do you have using a liquid flavor with your crock pot technique?

If they last long enough – how long will they keep in an airtight container?

Are the pecans themselves supposed to be slightly soft inside the crunchiness of the sugar shell

What about walnuts? Will this recipe work for them as well?

Forgive me for overthinking this recipe but would I use 32 ozs. Of pecan halves or just pour the pecans into a one cup measure 4 times…because there is a difference in the amounts and I really don’t want to mess up. Planning on gifting for Christmas and cooking is so new to me. Thank you for your time and patience.

    Pouring them into a measuring cup works great. 🙂

How long will these last in an airtight container placed in the fridge?

These look wonderful! I made them and there is quite a bit of sugary liquid. Does that dry up or do I need to put the pecans on a rack so it drips off?

I see others have the same issue. Mine have been on a cookie sheet for 4 hours (I even put in the fridge for awhile) but they are not hardening/crystalizing. Should I put them in the oven?

    Hi Debbie- not sure why your pecans haven’t hardened. They should once they are cooked and cooled. But keep in mind, they aren’t as crunchy as a raw pecan once they’re cooked and cooled. But you could try tossing them in the oven for a bit if you them crunchier!

No doubt a silly question but if I double the recipe does this mean I need to double the times too? I’ve seen many recipes but this one looks to be the one i finally attempt. Seeing as xmas will be here soon.

    You shouldn’t need double the time! Maybe just a tad longer- check it at the stated time and make the call from there!

Just curious, my brother is diabetic…Could I use splenda sugar and brown sugar in place of the regular sugars? Thanks in advance

    Hi Michelle, I haven’t made those changes so I can’t say for sure. But, I think it could work!

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