Slow Cooker Candied Pumpkin Spice Pecans

When the leaves start to change and the air turns crisp, I find myself craving the flavors of fall. This is when I whip up a batch of Slow Cooker Candied Pumpkin Spice Pecans. There’s something magical about filling the house with the warm scents of cinnamon, nutmeg, and roasted pecans. It’s like a hug in a bowl! These pecans are not just a snack; they evoke memories of cozy evenings spent with family, sharing stories around a crackling fire. I love how this recipe takes minimal effort yet delivers maximum flavor, perfect for welcoming the autumn season. Every time I prepare these candied pecans, I’m reminded of how deliciously simple life can be.

What You’ll Need for Slow Cooker Candied Pumpkin Spice Pecans

When creating Slow Cooker Candied Pumpkin Spice Pecans, each ingredient plays a vital role in building flavor and texture. This recipe features a harmonious blend of spices and sweeteners that transform simple pecans into a delightful treat. The key players include pecans, which provide the crunchy base, and a mix of sweeteners and spices that bring the fall season into each bite.

• 4 cups pecans: The star of the recipe, these nuts provide a rich, buttery flavor and a satisfying crunch.
• 1 egg white: This is essential for creating a sticky coating that helps the sugars adhere to the pecans.
• 1½ teaspoons vanilla: A touch of warmth and sweetness that enhances the overall flavor.
• 1 teaspoon water: Helps combine the ingredients to create the perfect consistency.
• ⅓ cup brown sugar: This adds a rich, caramel-like sweetness to the pecans.
• ⅓ cup sugar: It provides sweetness and helps achieve a glossy finish.
• 1 tablespoon cinnamon: The quintessential fall spice that gives these pecans their signature flavor.
• ¾ teaspoon ginger: Adds a bit of warmth and spice to balance the sweetness.
• ¾ teaspoon nutmeg: This spice brings a hint of earthiness and depth.
• ½ teaspoon cloves: For a warm, aromatic flavor that complements the other spices.
• ½ teaspoon sea salt: Enhances all the flavors and balances the sweetness.

How to Prepare Slow Cooker Candied Pumpkin Spice Pecans

Getting started on the Slow Cooker Candied Pumpkin Spice Pecans is a breeze! I love how this recipe brings together ingredients in such a simple way. Just follow these easy steps, and you’ll have a delightful treat that will fill your home with the warmth of fall.

1. Start by spraying the bottom of your slow cooker with oil. This step helps prevent the pecans from sticking and makes cleanup easier later.
2. Add pecans to the slow cooker. Make sure they are spread out evenly for the best results.
3. In a small bowl, whisk together the egg white, vanilla, and water until frothy. This only takes about one minute but is crucial for coating the pecans.
4. Pour the frothy mixture over the pecans and stir well to coat. Ensure each pecan is nicely coated with the mixture.
5. Add the remaining ingredients: brown sugar, sugar, cinnamon, ginger, nutmeg, cloves, and sea salt. Toss everything together until the pecans are well coated.
6. Cover the slow cooker and set it to low. Let your pecans cook for about two and a half hours, stirring every thirty minutes. This ensures even cooking and prevents burning.
7. As the time nears the end, keep an eye on them. The pecans should be golden brown and aromatic.
8. Once cooked, remove the pecans from the crockpot and lay them out on parchment paper. This allows them to cool completely and harden.
9. After cooling, store the pecans in an airtight container. They can stay fresh for about a week, but I doubt they’ll last that long!

Pro Tips and Tweaks

Here are some tips to help you achieve the perfect Slow Cooker Candied Pumpkin Spice Pecans. Whether you’re a beginner or an experienced chef, these insights can enhance your cooking experience.

• Storage: To ensure maximum freshness, store these pecans in an airtight container. They’ll stay good for up to a week.
• Freezing: You can freeze these pecans for up to three months. Just make sure they’re in a well-sealed bag or container to prevent freezer burn.
• Pairing: These pecans are fantastic as a topping for salads, oatmeal, or yogurt. They also make a great snack on their own!
• Gifting: Consider packaging these pecans in decorative jars for gifts. Add a festive ribbon for a personal touch.
• Experiment with Spices: Don’t be afraid to adjust the spice levels to suit your taste. A dash of cayenne can add a delightful kick!
• Nut Variations: Feel free to mix other nuts like cashews or almonds into the recipe for a different flavor and texture.

What Complements This Slow Cooker Candied Pumpkin Spice Pecans

This recipe is more than just a delicious snack; it can elevate your entire meal experience. Here are some ideas for how to serve your Slow Cooker Candied Pumpkin Spice Pecans:

• Salads: Sprinkle these pecans over fresh salads for a touch of sweetness and crunch.
• Cheese Boards: They make an excellent addition to cheese platters, pairing well with cheeses like goat or brie.
• Breakfast: Add to your morning yogurt or oatmeal for a delightful flavor boost.
• Parties: Serve them at gatherings for a perfect snack that everyone will love.
• Seasonal Treat: Ideal for fall or holiday gatherings, these pecans bring a festive touch to any occasion.
• Gift Ideas: Package them beautifully for holidays or special occasions. Everyone appreciates a homemade gift!

FAQ

Conclusion

In conclusion, Slow Cooker Candied Pumpkin Spice Pecans are a delightful treat that captures the essence of fall. They are easy to make and perfect for any occasion, whether it’s a cozy night in or a festive gathering. I hope you give this recipe a try and enjoy the warm, comforting flavors it brings. Your home will smell amazing, and you’ll have a delicious snack to share with family and friends. Don’t wait—make a batch tonight!

Slow Cooker Candied Pumpkin Spice Pecans

The ultimate fall snack, Slow Cooker Candied Pumpkin Spice Pecans are sweet, crunchy, and perfectly spiced. The delightful blend of cinnamon, nutmeg, and ginger makes this recipe a must-try. Perfect for sharing during gatherings or enjoying alone, these pecans will satisfy your sweet cravings!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 16 servings

Course: Snacks

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups pecans
• 1 large egg white
• 1.5 teaspoons vanilla
• 1 teaspoon water
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• 1 tablespoon cinnamon
• ¾ teaspoon ginger
• ¾ teaspoon nutmeg
• ½ teaspoon cloves
• ½ teaspoon sea salt

Equipment

• Slow Cooker

Method

 

1. Start by spraying the bottom of your slow cooker with oil. This step helps prevent the pecans from sticking and makes cleanup easier later.
2. Add pecans to the slow cooker. Make sure they are spread out evenly for the best results.
3. In a small bowl, whisk together the egg white, vanilla, and water until frothy. This only takes about one minute but is crucial for coating the pecans.
4. Pour the frothy mixture over the pecans and stir well to coat. Ensure each pecan is nicely coated with the mixture.
5. Add the remaining ingredients: brown sugar, sugar, cinnamon, ginger, nutmeg, cloves, and sea salt. Toss everything together until the pecans are well coated.
6. Cover the slow cooker and set it to low. Let your pecans cook for about two and a half hours, stirring every thirty minutes. This ensures even cooking and prevents burning.
7. As the time nears the end, keep an eye on them. The pecans should be golden brown and aromatic.
8. Once cooked, remove the pecans from the crockpot and lay them out on parchment paper. This allows them to cool completely and harden.
9. After cooling, store the pecans in an airtight container. They can stay fresh for about a week, but I doubt they’ll last that long!

Notes

• Tip 1: If your pumpkin spiced pecans come out sticky after cooling, they have not cooked long enough. You can pull a few pecans out and cool them off to test if they are ready.
• Tip 2: You can roast these candied pecans if preferred. Bake at 250°F for about an hour, stirring every 15-20 minutes.
• Tip 3: You can use other nuts if desired. I often toss in cashews and almonds as well.
• Tip 4: Pecans can be very pricy, so this can bring down the cost of making this recipe.
• Tip 5: I have not made these egg-free, but aquafaba—the liquid in a can of chickpeas—may be a good option to substitute if you need an eggless version.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.