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.

1 review

Slow Cooker Maple Glazed Pecans

Prep Time 10 min Cook Time 2 hr

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



  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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91 thoughts to “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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