Slow Cooker Candied Pumpkin Spice Pecans
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.
- 4 c raw pecans
- 1 egg white
- 1½ teaspoon vanilla extract
- 1 teaspoon water
- ⅓ c brown sugar
- ⅓ c sugar
- 1 T cinnamon
- ¾ teaspoon ginger
- ¾ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon sea salt
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.
- 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!
Calories: 209kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 77mg | Potassium: 114mg | Fiber: 3g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg