Sugar & Spice Pecans made in a slow cooker taste better than expensive gourmet nuts, are super easy to make, and are wonderful to keep on hand for salads, snacking & baking.

Update: If you haven’t tried the casserole crock pot (my new kitchen fave), its shape is perfect for making these nuts.

This recipe for sugar & spice pecans made in a slow cooker is genius. Simply throw all the ingredients into your slow cooker, stir occasionally, and voila~some of the yummiest nuts you’ll ever eat.

I also shared how to make yummy nuts in the oven in my post, Sugar & Spice Glazed Pecans {Oven Method}. Whatever your cooking preference, you can have wonderful nuts in your pantry at all times. What could be more savvy than that?

The flavor of these nuts is perfect. They are sweet, perfectly spiced, and addictive. We ate these straight off the baking sheet, and I chopped some to put atop a sweet potato casserole for Thanksgiving.

These nuts are perfect to use for this outstanding Baby Blue salad. Since I make the Baby Blue often, I typically do double batches of nuts to keep on hand to pull out as needed. The OXO 1.5 quart airtight canister is perfect for storing these at room temperature (for up to two months).

Cook’s Note: I adapted the original recipe by baking the nuts for roughly 10 minutes at the end. After removing them from the slow cooker and cooling on a baking sheet for an hour, they were still too “moist.” The short stint in the oven did the trick, so I recommend this step to ensure perfectly hardened nuts.

If you try any of these recipes for sugared nuts, I’d love to hear your thoughts and whether you have a favorite! I am so grateful that you stopped by. Be blessed, and stay savvy!

Slightly adapted from Pip & Ebby.