These sugar-free slow cooker candied pecans come out glossy, spiced and perfectly crunchy without a grain of sugar. Pecan halves coat in almond butter and a cinnamon-ginger-allspice sweetener mix before a slow session in the slow cooker. Spread them out to cool and you have a snack jar filler that disappears fast.
Imagine your home filled with the warm, intoxicating aroma of cinnamon, ginger, and toasted pecans. These Slow Cooker Candied Pecans are not just a snack; they’re an experience! Incredibly simple to make and completely sugar-free, they deliver that perfect sweet, spiced crunch you crave. Whether you’re looking for a guilt-free treat, a festive holiday gift, or a crunchy topping for salads and desserts, this recipe is your new go-to.
Ingredients
• 2 cups / 220g (7.8 oz) Pecan Halves
• 4 Tbsp / 64g (2.26 oz) Almond Butter
• 1 cup / 200g (7.1 oz) Granulated Stevia or Erythritol Blend
• 1 1/2 tsp / 4g (0.14 oz) Ground Cinnamon
• 1/4 tsp / 0.5g (0.02 oz) Ground Ginger
• 1/4 tsp / 0.5g (0.02 oz) Ground Allspice
Instructions
1. Preparation
2. In the basin of a 4-quart slow cooker, combine the pecan halves and almond butter. Stir until the nuts are evenly coated.
3. In a separate small bowl, whisk together your chosen granulated sweetener, ground cinnamon, ground ginger, and ground allspice.
4. Sprinkle the dry spice mixture over the coated pecans in the slow cooker. Stir thoroughly to ensure every nut is covered.
5. Cover the slow cooker and cook on HIGH for 15 minutes.
6. Remove the lid, turn the heat to LOW, and continue to cook for 2 hours, stirring every 30 minutes to prevent burning.
7. Spread the hot pecans in a single layer on a parchment-lined baking sheet to cool completely. They will become crispy as they cool.
Nutritional Information
• Nutrition Facts (per serving)
• Total Carbohydrates: 3.6g (0.13 oz)
• Dietary Fiber: 2.3g
• Net Carbs: 0.88g (0.03 oz)
• Protein: 2.9g
• Total Fat: 14g
• Calories: 140
Pro Tips
• For the best crunchy coating, use a granulated erythritol-based sweetener. Powdered sweeteners may dissolve differently and create a softer texture.
• Don’t skip the stirring! Tossing the nuts every 30 minutes during the low-heat cooking phase is crucial for even caramelization and preventing the bottom layer from scorching.
• For maximum crispiness, spread the finished nuts in a single, even layer on a parchment-lined baking sheet immediately after cooking. Separating them while they are hot prevents them from clumping together as they cool.
• Feel free to customize the spices! A pinch of cayenne pepper adds a delightful kick, or a dash of cardamom can provide a unique, aromatic twist.
FAQ
Q: Why are my candied pecans sticky instead of crunchy
A: The pecans will be soft and seem sticky when they first come out of the slow cooker. They harden and become crispy as they cool. For the best crunch, spread them in a single layer on a parchment-lined baking sheet immediately after cooking and let them cool completely.
Q: Can I use a different sweetener for this recipe
A: This recipe is designed for a granulated, sugar-free sweetener like an erythritol or stevia blend to achieve a crunchy, low-carb coating. Using a powdered sweetener may result in a softer texture, and using liquid sugars like honey or maple syrup will alter the recipe and nutritional information.
Q: Is it okay to skip stirring the pecans while they cook
A: No, stirring is a crucial step. You must stir the pecans every 30 minutes during the low-heat cooking phase. This ensures they caramelize evenly and prevents the nuts and coating on the bottom from scorching.
Q: How should I store these sugar-free candied pecans
A: Once the pecans have cooled completely to room temperature, store them in an airtight container. They will stay fresh and crunchy for up to two weeks when stored properly.
Pro Tips
- Use a granulated erythritol-based sweetener for the crunchiest coating – powdered sweeteners dissolve differently and leave the nuts softer.
- Don't skip the stirring: toss the pecans every 30 minutes during the 2-hour LOW phase so the caramelization is even and the bottom layer doesn't scorch.
- Spread the hot pecans in a single, even layer on a parchment-lined baking sheet immediately after cooking – separating them while hot prevents clumping as they cool and crisps them up.
- Customize the spices to your mood: a pinch of cayenne pepper adds a delightful kick, or a dash of cardamom gives an aromatic twist.
- Keep the cooking sequence as written: 15 minutes on HIGH covered, then 2 hours on LOW with the lid removed, stirring every 30 minutes.
Frequently Asked Questions
Why did my candied pecans turn out soft instead of crunchy?
Two usual causes: a powdered sweetener instead of granulated, or the nuts cooling in a clump. Use a granulated erythritol-based blend and spread the hot pecans in a single layer on parchment right after cooking.
Can I use a different sweetener?
You can, but granulated erythritol-based sweeteners give the best crunchy candy coating. Powdered sweeteners dissolve differently and tend to create a softer texture.
How can I make the spice mix more interesting?
The base is cinnamon, ginger and allspice. Add a pinch of cayenne pepper for a spicy kick or a dash of cardamom for an aromatic, chai-like twist.
Are these candied pecans keto?
Each serving has 140 calories, 14g fat, 2.9g protein and 3.6g carbs – with 2.3g of fiber that is only about 0.88g net carbs per serving.
Recipe card below.
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Sugar-Free Slow Cooker Candied Pecans
Ingredients
Method
- Preparation
- In the basin of a 4-quart slow cooker, combine the pecan halves and almond butter.
- Stir until the nuts are evenly coated.
- In a separate small bowl, whisk together your chosen granulated sweetener, ground cinnamon, ground ginger, and ground allspice.
- Sprinkle the dry spice mixture over the coated pecans in the slow cooker.
- Stir thoroughly to ensure every nut is covered.
- Cover the slow cooker and cook on HIGH for 15 minutes.
- Remove the lid, turn the heat to LOW, and continue to cook for 2 hours, stirring every 30 minutes to prevent burning.
- Spread the hot pecans in a single layer on a parchment-lined baking sheet to cool completely. They will become crispy as they cool.
- Don't skip the stirring!
- Tossing the nuts every 30 minutes during the low-heat cooking phase is crucial for even caramelization and preventing the bottom layer from scorching.
