I love making these Crock Pot Vanilla Pecans because not only are they delicious, but they make the house smell great when you are cooking them. They are such a great holiday snack!
Crock Pot pecans are great because you can cook them ahead of the holidays and store in airtight containers to serve on charcuterie boards, as an appetizer, etc. You can also store them in small glass jars and present them as fun gifts. (Just always make sure to check to see if your recipient has nut allergies!)
Can you use other nuts in this recipe?
Yes! You can use any other nuts that you love or maybe have on hand. Also, as I mentioned, some people are allergic to certain nuts, so you can certainly swap out say, almonds for pecans, or combine the two and make vanilla mixed nuts!
For another treat, try these sugared peanuts.
Can I leave the crock pot and not stir?
This is a crock pot recipe that needs to be baby-sat unfortunately, or it won’t turn out right. You must be around to stir the contents every 20-30 minutes. It is not a “fix it and forget it” recipe.
These nuts would pair well with fruit or cheese, on top of yogurt, or crumbled on top of your sweet potato casserole. They are so yummy.
I used this brand of vanilla bean paste, but you can use any brand. I just know it works well and the flavor is out of this world good and jam packed with vanilla goodness.
Of course, you can change the flavor of these candied pecans to anything you can imagine. You could drizzle with chocolate after they’ve cooled, dip them in almond bark, or even caramel. It’s your holiday snack, so it’s up to you.
How will you serve these crock pot vanilla pecans this year?
Crock Pot Vanilla Pecans
Ingredients
- 2 cups raw pecans
- 1 egg white
- 3/4 cup brown sugar
- 2 tsp vanilla bean paste
- 2 TBSP butter, melted
- 1/4 TBSP ground cinnamon
- 1/8 ground ginger
- dash nutmeg
- 1/8 cup water
Instructions
1. Prepare your crock pot - spray with cooking spray.
2. Add pecans to your crock pot.
3. In a bowl, whisk egg white until foamy.
4. Add sugar, vanilla bean paste, melted butter, and spices and stir to combine.
5. Pour the egg mixture over the pecans in the crock pot and stir well.
6. Cover and set on HIGH for 3 hours. Stir every 20-30 minutes.
7. Add water during your last stir.
8. When pecans are done and coating is caramelized, spread out on parchment paper and cool.
Notes
Store leftovers in an airtight container. Glass jars work well!
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 6mgSodium: 28mgCarbohydrates: 17gFiber: 2gSugar: 14gProtein: 2g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.