Slow Cooker Maple Glazed Pecans

The other day I happened to find an interesting recipe on Pinterest.  It was Vegan in the Freezer’s Slow Cooker Maple Glazed Walnuts.  I loved the idea of cooking the nuts in the crock pot.  Something I had never thought to try.  I am not a fan of walnuts, so I made slow cooked nuts with pecans.

Maple Glazed Pecans - My Whole Food Life

My recipe is loosely adapted from hers.  These came out amazing!  I didn’t even cook them that long, but the maple syrup almost caramelizes.  So good! I love the salty sweet combo. It reminded me of the flavors in kettle corn.  The crock pot will seem like it’s going to be hard to clean.  Here is a trick.  Once the nuts are done, fill the crock pot with soapy water and turn it back on for a few minutes.  Then it will be super easy to clean.

Slow Cooker Maple Glazed Pecans

These Slow Cooker Maple Glazed Pecans are quite addicting and probably won’t last long! Enjoy!

10 minPrep Time

2 hrCook Time

2 hr, 10 Total Time

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Ingredients

Instructions

  1. Throw all the ingredients in a crock pot
  2. Cook on low for a 1-3 hours making sure to stir often.
  3. Store them in a mason jar after they have cooled completely.
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http://mywholefoodlife.com/2013/11/23/slow-cooker-maple-glazed-pecans/

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91 thoughts on “Slow Cooker Maple Glazed Pecans

  1. I just made a batch and spread them out to cool but there was still maple syrup that didn't dry making some of the nuts wet ... any ideas what I did wrong? cook longer? lid off? can I throw them back in the slow cooker after they have cooled to 'dry' them up?
  2. I make these ALL THE TIME! I stumbled upon this recipe last holiday season after burning a batch of candied pecans in my oven that used egg whites and plenty of sugar. I love the beneficial ingredients and I found this recipe simple and easy to control. I ended up giving these in mason jars as a part of our homemade Christmas gifts and they were devoured! A+ recipe, a must try.
  3. I made the walnuts today. Since the recipe said "1-3 hours" in the crockpot, I left them in for 2 hours. After cooling they are still rather sticky. Any suggestions?
  4. Wondering if you had thoughts on how these could be made sugar free? I am thinking of using stevia (pure) or erythritol or xylitol? I am on an Anti-Candida protocol and can't use anything that is a sugar base! Would love your input if you have any suggestions! Thanks in advance!

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