Candied Pecans made in a crockpot are an addictive party treat! With a delicious maple bourbon coating, they’re a great edible gift too!
When it comes to tasty snacks, a handful of nuts is an easy option Mike and I both love. But today I’m getting fancy with my nuts (hehe) and making crazy good super easy candied pecans. The whole recipe is made in your slow cooker and all you have to do is check in on them here and there.
These pecans are great on everything from a steak salad to vanilla ice cream with caramel sauce. Mike gets serious Carrabba’s John Cole cravings and these nuts are my homemade sundae secret!
Now, like anyone with a Southern grandma, I have a special place in my heart for pralines. These candied pecans are not pralines, but boy are they good!
Are praline pecans the same as candied pecans
Nope. They both start with nuts, some type of sugar, and spices, but the glaze ingredients are what separates the two types from each other.
Praline pecans are covered in a caramel coating made from brown sugar, butter, and cream.
Candied pecans are covered in a coating made from egg white and sugar.
Glazed pecans are covered in a coating made from sugar, corn syrup, and butter.
That being said, praline pecans are a type of candied pecan. Kind of like all bourbon is whiskey, but not all whiskey is bourbon.
So, I’ve been addicted to cinnamon roasted almonds ever since the first time Mike gave me some at the highland games. That was years ago and I still get a cone of them every time go to the games.
These candied pecans remind me of those almonds. Who knew they were so freaking easy to make at home?! I thought you have to have all the special equipment, but nope!
Just grab your crock pot, a few simple ingredients, and you are ready to go! These nuts make a fantastic holiday gift. Pair them with a bottle of wine and chocolate for a hostess gift, or add them to a cheeseboard.
Crockpot Candied Pecans Ingredients
NUTS – Pecans are the nuts I chose for this recipe. Almonds or walnuts can be substituted if you like. You want to use pecans halves so there is a nice coating with a good nut flavor when you take a bite. Chopped pecans will not work for this recipe.
EGG WHITE – The egg white in this recipe is what helps make the coating stick to the nuts. Do not omit the egg white.
If you want to make this recipe vegetarian/vegan, you can swap out the egg white for aquafaba. I have not tested this substitution, but you can absolutely try it out.
BOURBON – Choose a good-quality bourbon for this candied pecans recipe. Nothing too pricey, but something you’d want to drink. No bottom shelf bourbons.
If you want to make these nuts non-alcoholic, you can swap out the bourbon for water.
MAPLE SYRUP – This is another ingredient that needs to be of good quality. Don’t use pancake syrup. You want real 100% maple syrup to give these pecans the best possible flavor.
If you like spicy candied pecans, you can add a pinch of cayenne pepper to the pecans. Add it in when you add the cinnamon and nutmeg.
How to Make Candied Pecans
- Start by adding the egg white to your crockpot and then whisk the egg white until it’s foamy.
- After that, add the pecans, maple syrup, and vanilla. Stir the mixture and toss the pecans until they’re coated and look wet.
- Next, sprinkle the sugar, brown sugar, cinnamon, nutmeg, and salt over the nuts. Give the pecans another stir in the sugar mixture until they are evenly coated.
- Now it’s time to cook! Cover your crock pot and cook the pecans on LOW for 2 hours and 20 minutes. Give the nuts a stir every 20 minutes.
- After the initial cooking time, pour in the bourbon and stir everything up. Then cook for another 40 minutes. The pecans will still be a bit sticky. They’ll dry in the next step.
- Once your cooking time is up, pour the pecans onto a prepared baking sheet with parchment paper or a silicone mat for the lining. Use a rubber spatula to spread the pecans into an even layer. Let them dry at room temperature for about 1 hour before eating.
How do you fix sticky candied pecans
After you let the pecans dry, if they’re still sticky preheat your oven to 325 degrees F. Bake the pecans for 5 to 15 minutes until they aren’t as sticky.
The warm sugar will still be a little tacky, but as the nuts cool, the coating will harden.
How long can you keep candied pecans
You want to keep your candied nuts stored in an airtight container. How long they’ll last depends on where you store them.
- On the counter at room temperature – 1 to 2 weeks
- In the fridge – 2 weeks
- In the freezer – 2 months
What more tasty recipes spiked with bourbon?
- Bourbon BBQ Little Smokies
- Bourbon-Bacon Slaw
- Brown Sugar Bourbon Ham
- Bourbon Bacon Pecan Pie
- Bourbon Fudge
- Bourbon Bacon Roast Beef Sliders
- More appetizer reicpes
Crockpot Maple Bourbon Candied Pecans
- Coat the inside of a slow cooker with non-stick cooking spray.
- Add the egg white to the slow cooker and beat until foamy.
- Add pecans, maple syrup, and vanilla. Stir to coat.
- Add sugar, brown sugar, cinnamon, nutmeg, and salt to pecans. Stir to coat.
- Cover and cook on LOW for 2 hours and 20 minutes. Stir every 20 minutes.
- Add bourbon and mix to combine. Cook for another 40 minutes.
- Transfer pecans to a parchment paper or silicone mat lined baking sheet. Spread into an even layer and let dry for 1 hour before eating.
- Store in an airtight container at room temperature for 1 to 2 weeks, in the refrigerator for 3 weeks, or freeze for up to 2 months.
- You can swap out the bourbon for water to make these nuts non-alcoholic.
- The egg white helps ensure that the sugar coating sticks to the nuts and should not be omitted. Aquafaba may be able to be used as an alternative but I haven't tested this substitution.
- After you let the pecans dry, if they're still sticky preheat your oven to 325 degrees F. Bake the pecans for 5 to 15 minutes until they aren't as sticky. Let them cool and the coating will harden.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.