Slow Cooker Maple Glazed Pecans (Vegan)

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.


slow cooker maple glazed pecans


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.

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Slow Cooker Maple Glazed Pecans

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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96 thoughts to “Slow Cooker Maple Glazed Pecans (Vegan)”

  1. How long do these stay for if I keep them in mason jars? I'm thinking about making these as gifts for the holidays to co- workers
  2. Melissa, I just "stumbled" on your slow-cooker maple glazed pecans. I saw another recipe that called for a tremendous amount of white and brown sugar as well as using an egg white and cinnamon. I am thrilled to use pure maple syrup instead of sugar and also using coconut oil!!! But I am wondering if you have tried adding cinnamon? I do not want to add the cinnamon unless you or someone else has "taste-tested" it first. What do you think? Oh, and using a crock-pot liner sounds like a fantastic idea. I use the liner every time I make meals in my slow-cooker. Clean up is so easy!!!
    1. I am glad you found me Mary! I think adding cinnamon would be good! I have not tried it myself yet, but I think it will be delicious. Maybe add 1/2 tsp?
  3. These were fabulous! I will definitely be sharing both your recipe and the resulting pecans. I was very impressed with the perfect combination of salty/sweet. I will shamefully admit I ate an entire jar by myself.
  4. Hi Melissa, I made a batch yesterday and they turned out all glossy and crunchy, but my batch today was more like crystallized sugar on the pecans and no real crunch -- not sure why -- wah! -- they still taste good but not quite the same -- the first ones had like a candied exterior -- is that how they should turn out?
  5. Great, simple recipe. Can't wait to try. Have what might be a "stupid question"?!? (If there is such a thing?!?) When you say ground vanilla bean - do you mean the whole bean (with the shell) or just the insides that you normally scoop out?
    1. No questions are stupid. :) I actually buy my vanilla beans ground. Love them that way and a little goes a long way. This is the kind I use. You can also open up a pod and scrape out the seeds if you like.

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