Crock Pot Candied Nuts turn a few pantry staples into a cozy, festive snack perfect for holiday parties, hostess gifts, or quiet nights at home. As the nuts and cinnamon-sugar mingle in the slow cooker, your kitchen fills with a warm, spicy aroma. Package the finished nuts in mason jars tied with ribbon for gifts, or set out bowls at gatherings — they always vanish quickly.
Why You’ll Love Crockpot Candied Nuts
This recipe is a favorite because it’s simple, flexible, and delicious:
- Effortless: Mix the ingredients, let the slow cooker do the work, and stir occasionally.
- Everyday ingredients: Sugar, cinnamon, egg whites, vanilla, and mixed nuts — nothing complicated.
- Great for gifts: Pack in mason jars with a ribbon for an easy, homemade present.
- Classic flavor: Cinnamon and brown sugar give the nuts a warm, familiar holiday taste.
- Hands-off cooking: The crock pot makes this an easy, low-stress treat to prepare.
Ingredients for Crock Pot Candied Nuts
- Mixed nuts: A blend of almonds, cashews, and pecans holds up well and crisps nicely.
- Granulated and brown sugar: They melt together into a rich, caramel-like coating.
- Cinnamon: Adds warm, seasonal spice that pairs beautifully with nuts.
- Egg whites: Help the sugar mixture adhere to the nuts as they cook.
- Vanilla: A touch enhances the cinnamon-sugar flavor without overpowering it.
How to Make Crock Pot Candied Nuts
This method uses low, steady heat and a final cool-down on a baking sheet so the nuts become crisp instead of sticky.
Step one: Spray the inside of the crock pot with nonstick cooking spray so the nuts don’t cling as they cook.
Step two: In a large bowl, combine granulated sugar, brown sugar, and cinnamon and mix until even. Set aside.
Step three: In a separate bowl, whisk the egg whites with vanilla until slightly frothy.
Step four: Place the nuts in the slow cooker, pour the egg white mixture over them, and stir until all the nuts are coated.
Step five: Sprinkle the cinnamon-sugar mixture over the coated nuts and stir so each piece is evenly covered.
Step six: Cover and cook on low for 3 hours, stirring every 20 minutes to ensure the coating melts and distributes evenly.
Step seven: With 20 minutes left, add 1/4 cup warm water to the crock pot and stir. This encourages gentle caramelization and helps prevent excess stickiness.
Step eight: When cooking is complete, spread the nuts in a single layer on a parchment- or silicone-lined baking sheet and let them cool at room temperature until dry and crisp.
Substitutions and Variations
- Chocolate chips: Fold in after the nuts cool for a mix of crunchy and melty chocolate.
- Maple syrup: Replace part of the sugar with a splash of maple for deeper, autumnal flavor.
- Peanut butter: Stir a small spoonful into the sugar mixture for a subtle, creamy note.
- Potato chips: Toss in a handful after cooling for a salty, crunchy contrast.
- Different nuts: Walnuts, hazelnuts, or macadamia nuts can be used to vary texture and taste.
Crissy’s Tips
- Line the baking sheet: Use parchment or a silicone mat so the nuts won’t stick while cooling.
- Stir frequently: Stirring every 20 minutes helps the sugar melt evenly and coat each nut.
- Serve warm: Keep on the slow cooker’s warm setting for parties to maintain a soft, just-made texture.
- Store right: Keep cooled nuts in an airtight container to preserve crunch.
- Gift-ready: Mason jars with ribbon make effortless, thoughtful presents.
- Topping idea: Sprinkle a spoonful over vanilla ice cream for added crunch and flavor.
- Make ahead: These keep well for several days, making them ideal for planning ahead.
Storing Slow Cooker Candied Nuts
- Room temperature: Store in an airtight container for several days to keep them crisp.
- Refrigerator: Keeps them firmer; use a sealed container.
- Freezer: Freeze in a freezer-safe container for longer storage and thaw at room temperature before serving.
Common Questions
Answers to a few common questions that come up when making this recipe:
They need to cool in a single layer on parchment or a silicone mat. If left piled together, the coating can remain tacky.
Yes. “Slow cooker” and “crock pot” are interchangeable for this recipe.
Yes. They hold up well and travel nicely in mason jars tied with ribbon.
Yes—just be sure your slow cooker has enough capacity and stir regularly to keep the coating even.
These candied nuts are undeniably tasty and, full disclosure, a little addictive. Enjoy making them for your next holiday gathering — Merry Christmas!
Easy Holiday Appetizers
- Pumpkin Spice Snack Mix
- Bacon Wrapped Water Chestnuts
- Crock Pot Meatballs
Crock Pot Candied Nuts
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 2 egg whites
- 3 teaspoons vanilla
- 2 cups almonds
- 2 cups cashews
- 2 cups pecans
Instructions
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Spray the slow cooker with nonstick cooking spray.
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In a large bowl, stir together the granulated sugar, brown sugar, and cinnamon. Set aside.
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In a separate small bowl, whisk the egg whites and vanilla until slightly frothy.
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Add all the nuts to the slow cooker. Pour the egg white mixture over them and stir until the nuts are fully coated.
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Sprinkle the cinnamon sugar mixture over the nuts and stir again until everything is well coated. Cover and cook on low for 3 hours, stirring every 20 minutes.
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When 20 minutes of cook time remain, pour 1/4 cup warm water into the slow cooker and stir.
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When the cooking time is complete, spread the nuts onto a parchment-lined or silicone-lined baking sheet and let them cool until dry.
Notes
- Use parchment paper or a silicone mat when spreading the nuts to cool to prevent sticking.
Nutrition
Nutrition values are estimates. Use them as a general guideline only.
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