This post may include affiliate links. Please see my disclosure.

Jump To Recipe ⇩

CROCK POT PRALINE PECANS

I have been wanting to try making Praline Pecans at home for a long time.  

These Crock Pot Praline Pecans turned out Sweet, crunchy, easy and super delicious using your slow cooker.

HOW TO MAKE FANTASTIC EASY CROCK POT PRALINE PECANS

HOW TO MAKE FANTASTIC EASY CROCK POT PRALINE PECANS

I love the tastes and smells that penetrate the air when cinnamon pecans and praline pecans are being cooked.  You can find these sweet pecans cooking at most malls, sporting events, Silver Dollar City, and more.  

These sugary treats just seem always to be calling my name.  The only problem is they come in a tiny sack which disappears fast with my big family.  So, I decided to try making a larger batch at home.  I adapted the Praline Pecan recipe from New Orléans Classic Desserts Cookbook by Kit Wohl.  The main difference I made with this recipe is I used my crock-pot. These Crock Pot Praline Pecans were easy to make and turned out Wonderful!!  I will be making these Crock Pot Praline Pecans again and again.

Praline Pecans – this recipe was adapted from New Orleans Classic Desserts Cookbook by Kit Wohl.   I coated the pecans with a frothy egg white before adding the other ingredients.  I also used my crock-pot instead of preparing these pecans in the oven. 

For your convenience, below are the products used in this post.

This post contains affiliate links.  I will make a small commission if you purchase these products BUT it will not cost you any extra money.  

Please see my disclosure.

COLLEGIATE SLOW COOKERS

MY SLOW COOKER EBOOK

SLOW COOKERS

ACCESSORIES SLOW COOKER 

SLOW COOKER COOKBOOKS

Want To Download 8 More Slow Cooker Recipes?

Join 5,000 people who receive our newsletter.

Powered by ConvertKit

 

Print

Crock-Pot Praline Pecans


  • Author:
  • Yield: 4 cups
  • Category: Dessert - snack
  • Cuisine: American

Description

These Crock Pot Praline Pecans turned out Sweet, crunchy, easy and super delicious using your slow cooker.


Ingredients

  • 4 cups pecans
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • Four tablespoons unsalted butter
  • Two tablespoon light corn syrup
  • One egg white
  • Two teaspoons vanilla

Instructions

  1. In a large bowl, beat the egg white until frothy.
  2. Mix the pecans in the frothy egg white.
  3. Stir in the sugar and the brown sugar.
  4. Add in the melted butter, corn syrup, and vanilla.
  5. Spray the crock-pot with a cooking spray.
  6. Add the pecan mixture.
  7. Cook for 3 -1/2 hours on low.
  8. Stir the pecans every 20 to 30 minutes.
  9. Remove the pecans from the crock-pot and let dry on parchment paper.
  10. Separate the pecans as they dry.

White Chocolate Pretzel Krispies

I have been making this White Chocolate Pretzel Krispies since my kids were little over 15 years ago.  They have always been an easy treat for school parties.  

You simply melt a bag of White Chocolate Chips and add Rice Krispies for crunch, crushed pretzels for salt and crunch, and pecans. You drop them by spoonfuls on parchment paper or wax paper.   Store these in an air-tight container and you will have a simple and easy treat for neighbors, teachers, or your kids during the holidays.

If you are like me, sometimes you just need to make things that are easy.  I love to prepare food from scratch which is how I learned to cook.  Over the past few years, however, I have less and less time to cook from scratch.  I am going to try to focus my life and my blog around recipes that are homemade but are easy to prepare and super tasty.

Print
White Chocolate Pretzel Krispies

White Chocolate Pretzel Krispies


  • Author:
  • Category: Candy
  • Cuisine: American

Ingredients

  • One bag of White Chocolate Chips
  • And, 1 cup Rice Krispies cereal
  • 1 cup pretzels, crushed

Instructions

  1. Melt the chocolate in the microwave for 1 minute and stir.
  2. Continue melting the chocolate for 15 seconds at a time and stir until very smooth.
  3. Add the Rice Krispies cereal, chopped pecans, and the crushed pretzels.
  4. Drop by spoonfuls onto parchment paper or wax paper.
  5. Allow them to dry.
  6. Store this candy in an air-tight container.

Be sure to check out these White Chocolate Candy Clusters made with Pringles.  They are incredibly sweet, salty and crunchy.

 Sweet & Salty White Chocolate Treat with Pringles.

NEW ORLEANS PRALINES

New Orleans Pralines 4

GRAHAM CRACKER TOFFEE BARS ON TODAY SHOW

Graham Cracker Toffee Bars Recipe www.recipesforourdailybread.com

MICROWAVE PEANUT BRITTLE RECIPE

Microwave Peanut Brittle Recipe

CREAMY WHIPPED CHOCOLATE FUDGE

NO BAKE Cookies – Gooseberry

Slow Cooker Chocolate Peanut Clusters

Best Pecan Pie Bars

Want To Download 50 Easy Recipes?

Southern_side_dish_download_with_email_signup

Join 5,000 people who follow our newsletter.

Powered by ConvertKit

21 thoughts on “CROCK POT PRALINE PECANS

  1. Just finished making these beautys. So good! Do I store them sealed tightly, loosely or what?? Thanks so much for the recipe!! Blessings

  2. Hi! I’m going to make these for the sweets table for a baby shower as the mommy to be loves anything praline pecans! Wanted to double the recipe though, should I also double the cooking time??
    Thanks!

    • Kari,

      You will love these crock-pot Praline Pecans. I have never doubled this recipe but thought about it many times since they disappear so quickly. They smell amazing too. You might want to do a batch at a time since I do not know what to tell you. The pecans will harden up once cooled. Let me know if you try them.
      Blessings,
      Diane Roark
      Recipesforourdailybread.com
      ouramericantravels.com
      Diane Roark recently posted…Fresh Apple Muffins – Crumb ToppingMy Profile

    • Rhonda,

      I keep my lid on the crock-pot while making these Pralines. I am sorry I am just now answering your question. I went to visit my daughter today who is in medical school. I hope you enjoy these pecans.
      Let me know if you enjoyed them. Thank you so much for visiting my blog.
      Blessings,
      Diane Roark

  3. I hope to try this soon (maybe today). I have a couple of questions.
    1) what size slow-cooke do you use for this recipe? (I have 3 different-sized slow-cookers.)
    2) have you ever used the refrigerator egg whites for this recipe? (I’m not quite sure what I would do with just a yolk, and hate the thought of throwing it away; I know if I thought about it I would come up with something – but I want to make this recipe this today – without taking the time to think about what to do with the egg youl.
    Thanks for sharing this recipe.
    May you have many blessings to enjoy.

    • Natalie,

      You sound like me. I have several slow cookers too. I used my largest one (7 quart). I wanted most of the pecans to be on the bottom of the crock-pot. I also used my 5 quart crock-pot but stirred the pecans more often.
      I have not used refrigerator egg whites. Although if they are egg whites only, it should work. The egg whites helps all the seasonings and sugar to stick to the pecans. I used my egg yolks to make bread pudding.

      Blessings,
      Diane Roark

  4. I found your recipe today. I couldn’t wait to try them. I still have my crock pot going as I am typing this. After stirring a couple of times, I had to take a taste. OMGosh! It is so good hot, I can’t wait to try them when they are finished. Thank you so much for the recipe.

    • Carla,

      I need to make some more. I put some of the pecans in the freezer but my teens keep getting them out. They warm them in the microwave and inhale them. I also tried making Pumpkin spiced almonds in the crock-pot which you could to with pecans. They were also great!

      Thank you so much for leaving me a message. I love hearing from someone who is trying or tried one of my recipes.

      Blessings, Diane

    • Pat,

      I truly love these pecans. I froze some of these pecans. I thought I would have some during the holiday season. My teens keep getting them out of the freezer. They put the pecans in the microwave and heat them up. I need to make some more. I also made some Pumpkin Spiced Almonds which were also wonderful.

      Blessings,
      Diane Roark

  5. Hi Diane,
    Thank you for this recipe. It looks delicious – perfect for the upcoming holidays!
    Also, my husband and I decided to do a quick trip down to Branson last weekend. After reading your recommendation about Billy Gails, we definitely wanted to give it a try. However, the parking lot was overflowing and it looked like it would have been quite a wait. Instead, we kept going down the road probably less than a 1/2 mile and came across the Bradford Inn Eatery & Bakeshop. Have you ever eaten there? If not, you’d really enjoy it. The food is made from scratch, fresh, and delicious. They serve soups and salads, flatbreads, sandwiches, and entrees like quiche, chicken pot pie and shepherds pie. There is a large variety of homemade desserts including pies, cakes, and cookies. We loved it. I believe they are open for lunch Wednesday-Saturday. It would be so close coming from your place at Stonebridge. (We’ll try again for Billy Gails next time but arrive earlier.)
    Take Care. Have a Blessed Day.
    Pat Adolph

    • Patricia,

      Billy Gails is a local favorite and it is truly always busy. We normally get there by 7:30am. I have been in the parking lot twice at Brandford Inn. It is a beautiful place and I have so wanted to eat there. Three times we went there and they were closed for the season. We went this past Spring Break and they were still closed. We went one weekend this past October for lunch and they were closed. We have had bad luck with catching them open. I am going to still try and maybe figure out exactly when they close for the winter and other breaks.

      It is always good to hear from you. I hope you are doing well. I cannot wait to visit the Brandford Inn and Eatery, especially now that I how good the food is.

      Blessings,
      Diane Roark

  6. Diane, huge praline fan here and these look so yummy and delicious, as well as easy to make using the crockpot. Thanks as always for sharing with us and wishing you a wonderful Thursday now!! 🙂

    • Janine,

      I just love these pecans also. This recipe makes a lot. I thought I would have plenty left to eat around Christmas. I froze some but my teens keep getting the pecans out of the freezer. They microwave them for a minute and inhale them. It looks like I will be making some more. I also made some Pumpkin Spiced Almonds in the refrigerator which were a hit too.

      Blessings,
      Diane Roark

Leave a Comment

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 0 approved comments. Use your real name and then @ your keywords (maximum of 0)