Simple Slow Cooker Candied Pumpkin Spice Pecans are an easy, delightful fall treat. They take about 5 minutes to prepare and will fill your home with the warm, cozy scent of autumn. Enjoy them by the handful, sprinkled over ice cream, tossed into granola or yogurt, or packaged as a thoughtful homemade gift.
This recipe was originally published September 2016 and updated August 2021.
Candied pecans are a classic snack, but pumpkin spice candied pecans bring a seasonal twist that turns a simple nibble into a memorable treat.
While pumpkin spice lattes aren’t my favorite, I love adding pumpkin spice to baked goods and snacks: cookies, overnight oats, energy bites — and these pecans are no exception. They balance sweet and warm spice beautifully and are a guaranteed hit at fall gatherings.
Why you will love these pumpkin spice pecans:
- Minimal effort. Prep takes just minutes: whisk an egg white, toss the nuts with the sugar and spices, and let the slow cooker do the rest.
- Perfect for fall entertaining. They work as a snack, party mix addition, ice cream topping, or part of a fall-themed spread.
- They make your home smell amazing. The aroma while cooking rivals any seasonal candle.
- Great for gifts. Pack them in jars and tie with a ribbon for a charming homemade present.
Ingredients and substitutions:
- pecans: Use raw pecan halves. You can mix in other nuts like cashews or almonds if you like.
- egg white: Helps the sugar and spices adhere to the nuts.
- vanilla: Real vanilla extract gives the best flavor.
- sugar: Granulated sugar for sweetness and caramelization.
- brown sugar: Light brown sugar is used here; dark brown works too for a deeper molasses note.
- cinnamon and spices: Use pumpkin spice or make your own blend with cinnamon, ginger, nutmeg and cloves for a balanced flavor.
- sea salt: A pinch brightens and rounds the sweetness.
How to make these:
Spray the bottom of your slow cooker with oil, then add the pecans. You can use all pecans or a mix of nuts.
In a small bowl, whisk the egg white, vanilla, and a teaspoon of water until frothy. Whisk vigorously for about a minute so the mixture becomes light and airy.
Pour the frothed egg mixture over the pecans and stir to coat evenly.
Add the sugar, brown sugar, sea salt and spices, then toss well to fully coat the nuts. You can combine the dry ingredients in a separate bowl first to make tossing easier.
Slow cook on low for about 2½–3 hours, stirring every 30 minutes to ensure even cooking and coating.
Once done, spread the pecans on parchment paper to cool completely before serving or storing. Cooling allows the coating to crisp up.
How to serve these pumpkin spice pecans:
They’re perfect eaten by the handful, but also delicious in salads, over ice cream, mixed into granola, or stirred into yogurt. Packaged in a jar they make a lovely host or teacher gift.
Recipe tips and notes:
- If the pecans are sticky after cooling, they need more cook time. Test a few cooled nuts; if they’re tacky, return to the slow cooker and continue cooking a bit longer.
- To roast instead of slow cooking: Spread on a baking sheet and bake at 250°F for about an hour, stirring every 15–20 minutes.
- Use other nuts if desired: Adding cashews or almonds stretches the batch and reduces cost if pecans are expensive.
- Egg-free option: If you need an eggless version, aquafaba (the liquid from a can of chickpeas) can be used. About 2 tablespoons equals one large egg white and whips up frothy.
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 a slow cooker with oil. Add pecans. In a small bowl, whisk the egg white, vanilla, and water until frothy (about 1 minute). Add to the pecans and stir to coat.
-
Add the sugar, brown sugar, spices and sea salt to the pecans and toss to coat. Cook on low for 2½–3 hours, stirring every 30 minutes.
-
Transfer pecans to parchment paper and let cool completely so the coating crisps.
-
Store in an airtight container for up to one week.
Notes
- If the pecans are sticky after cooling, cook longer until they crisp.
- To roast instead: Bake at 250°F for about an hour, stirring periodically.
- Other nuts: Cashews and almonds work well mixed in.
- Egg-free option: Use 2 tablespoons aquafaba (chickpea liquid) in place of one egg white; it whips frothy and helps the coating adhere.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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