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Simple Slow Cooker Candied Pumpkin Spice Pecans are a simple, delicious fall treat. 5 minutes to prep and they will make the entire house smell like a cozy autumn day. Enjoy them by the handful, over top of ice cream or give them away as a sweet gift for someone special.
This recipe was originally published September 2016 and updated August 2021.
Candied pecans are one thing, but pumpkin spiced candied pecans are an entire EXPERIENCE friends.
While I may not be a big fan of pumpkin spice lattes (gasp! I know!) I am certainly one to add it to everything else: pumpkin spice cookies, pumpkin spice overnight oats, pumpkin energy bites–you name it, I will add it!
And these sweet and spicy pecans are going to be a hit this fall for you and everyone you grace them with!
Why you will love these pumpkin spice pecans:
- They require minimal effort. Seriously, so easy! Froth the egg and then toss everything together. Slow cook and enjoy the perfect aroma while the magic happens!
- Perfect compliment to any fall party. These are so great to add to the spread of any fall gathering. Add them to a fall themed chex mix or popcorn bowl. Top ice cream with them for a sundae bar and so much more!
- They make your house smell amazing. The smell alone makes these pumpkin spiced candied pecans out of the world. Better than any pumpkin candle!
- Great for gift giving. I love popping these into jars and topping them with a big orange bow. Teachers, party hosts, neighbors, babysitters, and more–everyone will love this gift!
Ingredients and Substitutions:
- pecans: use raw pecan halves for these slow cooker candied pecans. You can also use a combination of any nut you may like. I often make these with cashews and pecans as well.
- egg white: this will help bind the sugar and spices to each of the pecans–necessary!
- vanilla: if at all possible, use real vanilla versus imitation. The flavor will be so much better!
- sugar: classic, granulated
- brown sugar: I use light brown sugar. You can use dark if preferred.
- cinnamon and spices: you can use ready to go pumpkin spice for these candied pecans but I prefer to make my own version with a combination of ginger, cloves and nutmeg added to the cinnamon. I find that some pumpkin pie spices have a touch too much nutmeg for my liking.
- sea salt: a touch to round out the flavor
How to make these:
Spray the bottom of your slow cooker with oil and then add the pecans. You can use any combination of nuts: cashews, almonds, etc. are great to add as well!
In a small bowl, whisk the egg, vanilla and a teaspoon of water together until frothy. This will take about a minute or so–really whisk it well.
Add the frothed egg to the pecans and stir to coat evenly.
Add the sugar, brown sugar, sea salt and spices to the slow cooker and toss well to combine and fully coat. You can toss these ingredients together before adding it to the slow cooker if you prefer. One less dish to clean is always great for me!
Slow cook on low for about 3 hours, stirring about every 30 minutes.
Spread evenly on parchment once cooked and allow to cool completely before serving or storing.
How to serve these pumpkin spice pecans:
I love, love love them as is and by the handful. However, they are great in salads and over ice cream. You could use them as the pecans in this Butter Pecan Ice Cream recipe for an AMAZING variation.
Toss them into granola or add them into your yogurt.
You will also make a great impression on someone if you show up with a big jar topped with a bow. Great host gift for sure!
Recipe Tips and Notes:
- If your pumpkin spiced pecans come out sticky after cooling, they have not cooked long enough. You can pull a few pecans out and and cool them off to test and see if they are ready. If they seem very sticky, cook them a bit longer.
- You can roast these candied pecans if preferred. Bake at 250°F for about an hour, stirring every 15-20 minutes.
- You can use other nuts if desired. I often toss in cashews and almonds as well. Pecans can be very pricy, so this can bring down the cost of making this recipe.
- 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. 2 tablespoons is the equivalent of one large egg white. It will become frothy as well!
Other Pumpkin Spice Recipes:
- Simple Pumpkin Pie Smoothie
- Cinnamon Streusel Pumpkin Coffee Cake
- Pumpkin Spice Molasses Cookies with Maple Cream Cheese Icing
- Pumpkin Pie Crumble
- 5 Minute Pumpkin Pie Overnight Oats
- Pumpkin Baked Oatmeal
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Slow Cooker Candied Pumpkin Spice Pecans
Ingredients
- 4 c raw pecans
- 1 egg white
- 1½ tsp vanilla extract
- 1 tsp water
- ⅓ c brown sugar
- ⅓ c sugar
- 1 T cinnamon
- ¾ tsp ginger
- ¾ tsp nutmeg
- ½ tsp cloves
- ½ tsp sea salt
Instructions
- Spray the bottom of slow cooker with oil. Add pecans to the slow cooker. In a small bowl, whisk together the egg white, vanilla, and water until frothy. This will take about one minute. Add to the pecans and stir well to coat.
- Add the remaining ingredients to the pecans and toss well to coat. Cook on low for 2 and a half hours, stirring every 30 minutes.
- Remove pecans from crock pot and lay on parchment paper and allow to cool completely.
- Store in an air tight container for up to one week.
Notes
- If your pumpkin spiced pecans come out sticky after cooling, they have not cooked long enough. You can pull a few pecans out and and cool them off to test and see if they are ready. If they seem very sticky, cook them a bit longer.
- You can roast these candied pecans if preferred. Bake at 250°F for about an hour, stirring every 15-20 minutes.
- You can use other nuts if desired. I often toss in cashews and almonds as well. Pecans can be very pricy, so this can bring down the cost of making this recipe.
- 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. 2 tablespoons is the equivalent of one large egg white. It will become frothy as well!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe. A four star because after several batches, I decided to try the oven method as suggested and truth be told, I prefer it over the crockpot directions. For me they tend to stay more perfectly coated, “dry out” better and are less likely to burn which makes a prettier end result in my opinion. Where as the crockpot method, they get kind of clumpy and stick to the bottom and can burn if you are not super careful. So either way you prefer, it’s a great recipe!
Thanks for the insight, Carma! I love the slow cooker method, but glad you at least found the version that works best for you!
Is there anything better than seasonal holiday nuts?! I think not!
I agree 100%!!!