Crock Pot Sweet and Spicy Pecans

Not too long ago, I made some cinnamon almonds in the crock pot, and they weren’t bad, but they weren’t too crispy either. Recently I found another recipe on the boards for crock pot pecans that claimed the nuts turned out crunchy in the end, so I decided to give it a try. The photo on Pinterest looks like this:

Photo courtesy of The Gingerbread Blog


>16 ounces pecans or walnut halves
>1/2 cup melted unsalted butter
>1/2 cup powdered sugar
>1/4 teaspoon ground cloves
>1 1/2 teaspoons ground cinnamon
>1/4 teaspoon ground ginger

1. Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter.
2. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
3. Transfer the nuts to a bowl.
4. In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.


I used eight ounces of pecans, so I cut all of the other amounts in half as well.

First I put the pecans into the crock pot, which had been heated on high for fifteen minutes. These were coated thoroughly with the melted butter.

Then the powdered sugar was added

and mixed in. The nuts cooked for about three hours on low, and I stirred them every 20 to 30 minutes.

After three hours, I put the nuts in another bowl and combined the spices separately.

Then the nuts were coated with the spices. They are sweet and spicy as well as nice and crispy. Great for holiday gifts, or just everyday munching!