Slow Cooker Candied Pecans with Orange and Cinnamon
Crunchy, sweet cinnamon pecans with a hint of orange zest, made in your slow cooker. A big batch that’s perfect for snacking and gifting.
Equipment
- 1 Slow cooker (crockpot)
- 1 medium bowl
- 1 large mixing bowl
- 1 whisk
- 1 Zester
- Measuring cups and spoons
- 1 Wooden spoon or silicone spatula
- Baking sheets
- Parchment Paper
- Airtight container or mason jars, for storing
Ingredients
- 2 egg whites
- 1 tbsp vanilla extract
- 1 3/4 cup white sugar
- 1 3/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp cayenne pepper (optional)
- Zest of one orange
- 2 lbs pecan halves, unsalted
- 1/4 cup water
- non-stick cooking spray
Instructions
- In a medium bowl, whisk the egg whites and vanilla extract until very frothy.
- Place the pecans in a large bowl. Pour the egg mixture over the pecans and stir until well coated.
- Combine and pour the white sugar, brown sugar, cinnamon, nutmeg, salt, and cayenne pepper (if using) over the wet pecans. Stir until evenly coated.
- Zest the orange over the bowl and stir again.
- Spray the inside of the slow cooker with non-stick cooking spray. Add the pecans.
- Cover and cook on low for 3 hours, stirring every 20 minutes the entire time.
- For the last 20-30 minutes, stir in ¼ cup of water (optional). This helps keep the pecans from sticking together and gives them a hint of shine.
- Pour the pecans onto a baking sheet lined with parchment paper and spread in a single layer. Cool for 30 minutes before storing.