Slow Cooker Candied Nuts are here just in time for the holiday season! Perfect for the fall and winter months, these cinnamon sugar nuts are easy to make and perfect for gifting to friends and family. They’re crunchy, sweet, and perfectly spiced with just the right amount of cinnamon!

Three small white bowls are filled with cinnamon sugar nuts.

Slow Cooker Candied Nuts

You know that feeling when you walk past someone making candied nuts at the mall, or state fair, or anywhere else where freshly candied nuts are served? The smell is so intoxicating, it’s almost impossible to not stop and buy a bag. Now, imagine if your whole kitchen smelled like that! It’s so easy to make Slow Cooker Candied Nuts, and they’ll make your kitchen smell better than any candle ever could.

This recipe calls for simple and inexpensive ingredients and is made with hassle free steps. It’s one of those recipes that every home chef should know how to make, especially from the months of September to December! All you need to do is toss the nuts of your choice in egg whites, mix them with cinnamon and sugar, then toss it all in the slow cooker for about 3 hours. After that, you just toss them on a baking sheet and let them dry, then dig in!

I love gifting these Slow Cooker Candied Nuts to friends, neighbors, teachers, and everyone else who needs a little pick me up. They’re perfect to portion into little gift baggies and can be themed for Halloween, Thanksgiving, or Christmas!

If I’m honest, though, my favorite thing to do with these nuts is to make a batch all for myself and enjoy them for the entire week that they’re deliciously fresh. They also are a great addition to a cheese or charcuterie board!

A wooden spoon is lifting a portion of cooked nuts from the bowl of a Crockpot.

How to Make Them

Toss them up, let the slow cooker do all the work, then let them dry. It’s really as easy as one two three!

Coat the nuts. In a large bowl, add your nuts. In a medium bowl, whisk together the egg whites and vanilla extract until just frothy. Toss the egg whites into the nuts until all coated. Next, mix together both sugars, the salt and cinnamon. Toss until all of the nuts are mixed and coated.

Cook the nuts. Lightly spray your slow cooker with non-stick spray. Add in your nuts. Cover and cook on low for 3 hours, stirring frequently. 

Let them dry. Once the candied nuts are done cooking, spread them out onto a parchment paper lined tray or baking sheet and let them cool and set.

A large portion of nuts is presented in a white baking dish.

How long will Slow Cooker Candied Nuts stay fresh?

Keep these candied nuts in an airtight container in a cool, dark place at room temperature. Properly stored, this tasty treat will stay fresh for up to a week! To keep them fresh even longer, pop them in the fridge for up to 3 weeks or the freezer for 2 months.

What kind of nuts should I use for this recipe?

Really and kind you like, or a mix of multiple! Just make sure they’re unsalted. When I make Slow Cooker Candied Nuts, I usually use a mix of unsalted pecans, almonds, and cashews. As long as you have 12 cups, any of your favorite nuts will work.

Can I change the flavor palate?

The answer to that question will always be YES!

  • You can add pumpkin pie or apple pie spice to these candied nuts for an additional kick of cozy fall flavor.
  • Want to add a little spice? Toss a dash or two of cayenne pepper into the mix. The sweet and salty combo is mouthwatering!
  • If it’s a salty and sweet flavor combo you’re after, sprinkle a light pinch of flaky sea salt on the nuts as they’re drying.
A small white ramekin is filled with candied nuts.

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A wooden spoon is lifting a portion of cooked nuts from the bowl of a Crockpot.

Get the Recipe: Slow Cooker Candied Nuts

These Slow Cooker Cinnamon Sugar Nuts are so delicious! Pecans, almonds and cashews are roasted in the slow cooker with cinnamon and sugar until perfectly coated. Your house will smell fabulous. These make a perfect gift for the holidays. I love making them in the slow cooker, it is so easy to make a big batch.
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Ingredients

  • 12 cups unsalted mixed nuts, pecans, almonds, cashews
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 2 cups of sugar
  • 1 cup of brown sugar
  • 2 teaspoons salt
  • 2 tablespoons cinnamon

Equipment

  • slow cooker

Instructions 

  • In a large bowl add your nuts.
  • In a medium bowl whisk together the egg whites and vanilla extract until just frothy.
  • Toss the egg whites into the nuts until all coated.
  • Next mix together both sugars, the salt and cinnamon.
  • Toss until all mixed and coated.
  • Lightly spray your slow cooker with non-stick spray.
  • Add in your nuts.
  • Cover and cook on low for 3 hours stirring frequently.
  • Once done cooking spread the nuts out onto a parchment paper lined tray or baking sheet and let cool and set.
  • Once cool store in an airtight container for up to a week.

Notes

You can store these in an airtight container for a week, up to 3 weeks in the fridge or 2 months in the freezer. You can do pumpkin pie spice instead of just cinnamon.
Add a dash of cayenne for a sweet and spicy mix. Use your favorite nuts just make sure you have 12 cups of nuts. These make a perfect gift.
Package them in little glass jars or clear bags and top with a bow for a fabulous gift. These are also a great addition to any charcuterie board.
Calories: 446kcal, Carbohydrates: 33g, Protein: 5g, Fat: 36g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 20g, Sodium: 205mg, Potassium: 227mg, Fiber: 5g, Sugar: 28g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg