Today I’m sharing my family’s holiday recipe for crockpot cinnamon pecans — a simple, healthier take on a classic festive snack:
I adapted the original version to make these pecans much healthier and lower in sugar. The result still tastes rich and festive, and people rarely notice the difference. That’s the goal of the recipes I share: create treats that feel indulgent but are better for you.
These slow cooker cinnamon pecans are vegan, free of refined sugar, and perfect for holiday gifts. They’re easy to make: combine the ingredients, let the crockpot do the work, then package the finished nuts in tins or clear bags for friends and family.
Cinnamon Pecans
This quick cinnamon pecans recipe is a family favorite for the holidays. It’s naturally vegan, uses pure maple syrup as a sweetener, and can be prepared in a slow cooker or baked in the oven.
Cook Time: 3 hours (slow cooker) · Total Time: 3 hours · Yield: about 3 x 1/4 cup servings
Ingredients
- 1 tbsp cinnamon
- 1 1/2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 3/4 tsp salt
- 3 cups sliced raw pecans, or other raw nuts
- optional: 1 1/2 tbsp coconut oil (adds sheen and crispness)
Instructions
- Slow Cooker Version: Lightly coat the inside of a slow cooker with cooking spray. Combine the cinnamon, vanilla, maple syrup, salt, and optional coconut oil in the slow cooker and stir to mix. Add the pecans and stir until they are evenly coated. Set the slow cooker to low, put the lid on, and cook for 2 hours, stirring once after the first hour. After 2 hours, remove the lid, stir again, cover, and continue cooking for an additional hour on low. When finished, spread the pecans on a cookie sheet or large platter and separate any large clumps. Let the pecans cool completely — they will crisp up and harden as they cool. Transfer to decorative tins, jars, or gift bags.
- Oven Version: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, stir together the cinnamon, vanilla, maple syrup, salt, and optional coconut oil, then toss in the pecans to coat evenly. Spread the pecans in a single layer on the prepared baking sheet. Bake for 15 minutes, stir or turn the nuts with a spoon, then bake an additional 5–10 minutes until golden and fragrant. Watch closely toward the end to prevent burning. Remove from the oven and spread out to cool completely.
- Store cooled pecans in an airtight container or decorative tin for up to 2 weeks, or freeze for up to 4 months.
Tips and Variations
Add a pinch of ground nutmeg or ginger for extra warmth and holiday flavor. For a touch of heat, stir in a pinch of cayenne. Mixed nuts — such as almonds, walnuts, and cashews — work well if you prefer variety. If you want a crisper coating, use the optional coconut oil; for a lighter version, omit it.
Packaging and Gift Ideas
These cinnamon pecans make thoughtful homemade gifts. Use small tins, mason jars, or clear cello bags tied with seasonal ribbon. Craft stores often have holiday-themed boxes and tags that make packaging easy and attractive. A simple handwritten label with the recipe name and date adds a nice personal touch.
Serving Suggestions
Serve these pecans as a snack at holiday gatherings, sprinkle them over salads for crunch, or pair them with cheese on a festive appetizer board. They also make a lovely addition to gift baskets with tea, chocolate, or holiday treats.
Notes
If you have leftovers, use them to make a vegan pecan pie or chop them into cookies and baked goods for added texture. The maple-sweetened coating keeps the nuts naturally flavored without refined sugars.
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