Put raw pecans in a slow cooker with these 4 ingredients. It’ll make your winter.

Mix: In a large bowl, whisk together the granulated sugar, brown sugar, and ground cinnamon. Add the raw pecans and toss thoroughly until every pecan is evenly coated.
Cook: Transfer the sugar-coated pecans to your slow cooker. Pour the water evenly over the top and give everything a good stir.
Slow Cook: Cover and cook on LOW for 3 hours, stirring well every 30 minutes. This prevents sticking and ensures an even, glossy coating.
Cool & Crisp: After 3 hours, the syrup will be mostly absorbed. Immediately spread the hot pecans in a single layer on a baking sheet lined with parchment paper or a silicone mat. Let them cool completely—they will crisp up as they cool.
Store: Once completely cool, transfer to an airtight container. Store at room temperature for up to 2 weeks.

Sweet & Spicy: Add a pinch of cayenne pepper or smoked paprika to the sugar mix for a wonderful warm kick.
Vanilla Bean: Stir 1 teaspoon of vanilla extract into the water before adding it to the slow cooker.
Chocolate Drizzle: For a festive touch, drizzle cooled pecans with melted dark or white chocolate.
Double Batch: These disappear fast! Feel free to double the recipe—just use a 6-quart or larger slow cooker and stir diligently.
Quick Cool: For faster hardening, you can place the baking sheet of hot pecans in the refrigerator for 15-20 minutes after spreading them out.