Candied pecans made in a crockpot are an irresistible snack for parties and gifts. Dressed in a warm maple-bourbon glaze, they’re easy to make and perfect for topping salads, ice cream, or assembling holiday gift jars.
A quick note: this recipe cooks entirely in a slow cooker, so you don’t need special equipment—just a crockpot and a few pantry staples. The method is forgiving and mostly hands-off: stir occasionally while the pecans slowly caramelize in a fragrant mixture of egg white, maple syrup, sugars, and warm spices, then finish with a splash of bourbon (or water for a non-alcoholic version).
These nuts bring a toasty, sweet crunch to everything from a steak salad to a scoop of vanilla ice cream topped with caramel. They also make thoughtful hostess gifts—package a batch with a bottle of wine or include them on a cheese board for a festive touch.
Growing up around Southern pralines gives a soft spot for caramel-coated nuts, but candied pecans are their own thing. They share the comfort of candy-coated nuts but differ in technique and texture.
Are praline pecans the same as candied pecans
Not exactly. Both are sweet nut confections, but they differ in their glazes:
Praline pecans are typically coated in a caramel made from brown sugar, butter, and cream, giving them a richer, creamier finish.
Candied pecans usually use egg white and sugar to form a crisp, sugary shell on the nuts.
Glazed pecans often include a syrupy mixture of sugar, corn syrup, and butter for a glossy coating.
Pralines can be considered a subset of candied nuts—similar family, different recipe.
If you love cinnamon-roasted nuts from fairs or markets, you’ll recognize that warm, spiced flavor here. The slow-cooker method produces evenly coated, crunchy pecans without the need to stand over a stovetop or use candy thermometers.
Make these pecans for holiday gifting, party snacking, or to elevate simple desserts. They’re adaptable—swap pecans for almonds or walnuts if desired, and add a pinch of cayenne for a spicy kick.
Crockpot Candied Pecans Ingredients
Nuts – The recipe uses pecan halves for the best texture and coating. Almonds or walnuts can be substituted, but avoid chopped nuts since halves hold the glaze better.
Egg white – Egg white helps the sweet mixture cling to the nuts and form a crisp coating. For a vegan alternative, you can try aquafaba, though this substitution is untested in this recipe.
Bourbon – A good-quality bourbon adds depth and warmth. If you prefer a non-alcoholic version, replace the bourbon with water.
Maple syrup – Use real 100% maple syrup for authentic flavor; pancake syrup won’t deliver the same results.
Optional: add a pinch of cayenne with the cinnamon and nutmeg for a subtle heat that balances the sweetness.
How to Make Candied Pecans
- Coat the inside of your slow cooker with non-stick spray. Add the egg white and whisk until foamy.
- Add the pecans, maple syrup, and vanilla. Stir to evenly coat the nuts so they look wet.
- Sprinkle the granulated sugar, brown sugar, cinnamon, nutmeg, and salt over the pecans. Stir again to combine and coat.
- Cover and cook on LOW for 2 hours 20 minutes, stirring every 20 minutes so the sugar distributes and the nuts roast evenly.
- After the initial cook time, stir in the bourbon (or water for non-alcoholic). Cook for an additional 40 minutes. The pecans may feel tacky at this point but will firm up as they dry.
- Spread the pecans in a single layer on a baking sheet lined with parchment or a silicone mat. Let them dry at room temperature for about 1 hour before serving.
How do you fix sticky candied pecans
If the coating remains sticky after drying, preheat the oven to 325°F and bake the pecans for 5–15 minutes, checking frequently. The coating will be slightly tacky when warm but will harden as the nuts cool.
How long can you keep candied pecans
Store the cooled pecans in an airtight container. Shelf life depends on storage method:
- Room temperature: 1–2 weeks
- Refrigerator: up to 3 weeks
- Freezer: up to 2 months
Recipe summary
Crockpot Maple Bourbon Candied Pecans
Julie Kotzbach
Ingredients
- 1 egg white
- 2 pounds pecan halves
- ¼ cup 100% pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons salt
- 1 ounce bourbon (or water for non-alcoholic)
Instructions
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Coat the inside of a slow cooker with non-stick cooking spray.
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Add the egg white to the slow cooker and beat until foamy.
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Add pecans, maple syrup, and vanilla. Stir to coat.
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Add sugar, brown sugar, cinnamon, nutmeg, and salt to pecans. Stir to coat.
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Cover and cook on LOW for 2 hours and 20 minutes, stirring every 20 minutes.
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Add bourbon and mix to combine. Cook for another 40 minutes.
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Transfer pecans to a parchment- or silicone-lined baking sheet, spread into an even layer, and let dry for 1 hour before eating.
Notes
- Store in an airtight container at room temperature for 1–2 weeks, refrigerate up to 3 weeks, or freeze for up to 2 months.
- Swap bourbon for water to make a non-alcoholic version.
- Do not omit the egg white; it helps the sugar adhere. Aquafaba may work as a substitute but hasn’t been tested here.
- If pecans remain sticky after drying, bake at 325°F for 5–15 minutes and allow them to cool—the coating will harden as they cool.
Nutrition
All nutritional information is an estimate; values vary by ingredient brands and portion sizes.