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I successfully navigated the weekend! I had the opportunity to conduct two cooking demonstrations alongside my best friend from Chef In Training. Initially, I was quite anxious about preparing food in front of a large audience, but it turned out to be an enjoyable experience! One of the standout recipes I showcased during our slow cooker demonstration was simply unforgettable. While I typically prepare this dish using cinnamon almonds, I’ve recently discovered that making it with cinnamon pecans might just be my new favorite twist!
During the holiday season, I’m always drawn to those irresistible cinnamon almonds sold at malls—the aroma wafting through the air is simply captivating! However, they can be quite pricey for such a small portion. Last year, when I made my own batch of cinnamon almonds at home for the holidays, I was thrilled! The delightful scent of cinnamon filled every corner of my house within just three hours as I whipped up a generous amount. They have a wonderfully soft crunch on the outside that rivals those found in stores!
I even purchased similar bags from a craft store—just like those you receive at malls—to create perfect holiday gifts for friends and family.
Making these cinnamon pecans twice this week reminded me how much I adore this recipe! It’s an excellent way to think outside traditional slow cooker meals and whip up something truly special. Admittedly, while I’m already fond of pecans on their own, their sweet coating made them absolutely irresistible!
Recipe Instructions:
- Begin by preparing your slow cooker with cooking spray.
- In a large mixing bowl, combine sugar, brown sugar, ground cinnamon, and salt.
- Transfer this mixture into your slow cooker.
- In another bowl whisk together egg whites and vanilla extract until frothy; then add in your pecans ensuring they are well-coated. 5. Remove coated pecans from the egg mixture and place them into the slow cooker; stir until all nuts are evenly covered in the sugary blend.
- Cook on LOW for 3-4 hours while stirring every 20 minutes; during the last hour add ¼ cup water and mix thoroughly—this will help achieve that crunchy texture!
- Once done cooking, line a baking sheet with parchment paper and spread out your sticky pecans to cool—be sure to separate them as they will clump together.
Nutritional Information (per serving):
- Calories: 348 kcal
- Carbohydrates: 49 g
- Protein: 3 g
- Fat: 18 g
- Saturated Fat: 2 g
- Sodium: 31 mg
- Potassium: 147 mg
- Fiber: 4 g
- Sugar: 44 g Note: Nutrition facts are automatically calculated estimates.
About Alyssa Rivers
Alyssa Rivers is not only an accomplished author behind ‘The Tried and True Cookbook’ but also an experienced food photographer and recipe developer passionate about culinary arts her tried-and-tested recipes have been featured on platforms like Good Morning America, Today Food & Buzzfeed among others.
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