Why are my slow cooker candied pecans sticky?

If your pecans didn’t develop a crunchy shell, they may not have cooled long enough or cooked at a high enough temperature. Make sure you stir in water during the last 30 minutes and allow them to cool completely on a flat surface. Cooling is what gives the sugar coating time to harden.

How long do slow cooker candied pecans last?

Stored in an airtight container at room temperature, they’ll stay fresh for up to a week . For longer storage, refrigerate or freeze them. Just make sure they’re fully cooled before sealing them up to avoid condensation.

Can I double the slow cooker candied pecans recipe?

Yes, but be cautious. Only double the recipe if your slow cooker has enough room to stir the pecans without overcrowding. Overpacking can lead to uneven cooking or a soggy texture. If in doubt, make two separate batches.

Slow Cooker Candied Pecans: A Sweet and Simple Recipe You’ll Love to Make Again

Slow Cooker Candied Pecans

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A sweet and crunchy holiday treat, these slow cooker candied pecans are coated in a rich blend of cinnamon, vanilla, and sugars. Perfect for snacking, gifting, or topping your favorite desserts.

Author: Elena
Prep Time: 10 minutes
Cook Time: 210 minutes
Total Time: 220 minutes
Yield: 12 servings
Category: Dessert
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

4 cups pecan halves
1 large egg white
2 teaspoons vanilla extract
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup water
Non-stick cooking spray

Instructions

In a large mixing bowl, whisk together the egg white and vanilla extract until frothy (about 1–2 minutes).
Add the pecan halves and stir until they are evenly coated.
In a separate bowl, combine the granulated sugar, brown sugar, and cinnamon.
Pour the sugar mixture over the pecans and toss until well coated.
Spray the inside of a slow cooker with non-stick cooking spray and add the pecans.
Cover and cook on low for 3 hours, stirring every 30 minutes.
Stir in the water during the last 30 minutes of cooking.
Spread the cooked pecans on a parchment-lined baking sheet and let cool for 30 minutes.

Notes

Use a 6-quart slow cooker for best results.
Line the baking sheet with parchment paper to prevent sticking.
Allow pecans to cool completely for maximum crunchiness.
Try substituting pecans with almonds, walnuts, or cashews.
Add 1/4 teaspoon cayenne pepper for a spicy-sweet variation.

Find it online: https://www.recipebyelena.com/slow-cooker-candied-pecans/