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Cinnamon Pecans

Danielle Stickel


  • Slow Cooker


  • 4 cups pecans
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 Tbsp. cinnamon
  • 1/4 tsp. salt
  • 3 egg whites
  • 2 1/2 tsp. vanilla
  • 3 Tbsp. water


  • In a large bowl, whisk together the egg whites and vanilla until it is foamy. In another bowl, combine the sugars, cinnamon, and salt and stir until all ingredients are mixed well.
    Add the pecans to the large bowl with the egg mixture and toss to coat. Next, add the cinnamon sugar mix to the bowl of pecans and toss to coat—then dump the coated nuts into a greased slow cooker.
    Cook nuts on low for 3 1/2 hours, stirring every 20-30 minutes. After they're done cooking, add water and stir. Transfer to a lightly greased baking sheet and allow to cool completely, 1-2 hours.
    Store in airtight container at room temperature up to one week.