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Slow Cooker Candied Pumpkin Spice Pecans

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!
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
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.