Sweet Glaze: My mom makes these for every holiday. Only 4 ingredients for a crunchy, sugary treat.

My mother started making these slow cooker candied pecans back when our little country church needed big batches of holiday snacks that didn’t keep her tied to the oven. She liked things simple, so this sweet glaze is just four pantry ingredients, nothing fancy, but it turns plain pecans into a crunchy, sugary treat that everyone expects on the table by Thanksgiving. The slow cooker does the work while the cinnamon sugar melts, bubbles, and then crystallizes into that rough, crackly coating that reminds me of county fairs and Christmas bazaars. If you’re looking for an easy, reliable recipe that tastes like it’s been in the family for generations, this is the one.

Serve these candied pecans in little bowls alongside coffee after a big meal, or tuck them into small jars or tins for holiday gifts. They’re lovely sprinkled over vanilla ice cream, yogurt, or a simple green salad with sliced apples and cheddar. On game days, I like to set them out with a cheese board, some sharp cheddar or colby, and a plate of sliced apples or pears. They travel well, too, so they’re perfect for potlucks, church gatherings, or packing into a cookie tray with fudge and sugar cookies.

Servings: 10-12

1 pound pecan halves

Line a large baking sheet with aluminum foil and set it aside. This is where you’ll spread the hot candied pecans to cool and crisp up.

Spray the inside of your slow cooker lightly with nonstick cooking spray, or rub it with a bit of neutral oil to help with cleanup.

In a large bowl, stir together the granulated sugar, brown sugar, and ground cinnamon until everything is evenly mixed and no streaks remain.

Add the pecan halves to the bowl and toss very well until every nut is thoroughly coated in the dry cinnamon-sugar mixture. Take your time so the sugar sticks to as many surfaces as possible.

Pour the coated pecans into the prepared slow cooker, scraping in any extra cinnamon sugar from the bowl. Spread the nuts into an even layer across the bottom of the crock.

Cover the slow cooker and cook on LOW for 2 to 2 1/2 hours, stirring well every 30 minutes. Each time you stir, break up any clumps and make sure the nuts from the edges move toward the center so they cook evenly.

As they cook, the sugar will look melted and glossy, then gradually turn thicker and grainier again, clinging to the pecans in a rough, crystallized coating. When most of the sugar looks dry and crusty on the nuts and they smell deeply toasted and cinnamon-y, they’re ready.

Turn off the slow cooker. Working carefully, pour the hot candied pecans onto the foil-lined baking sheet. Use a spatula to spread them into a single layer and separate any large clumps while they’re still warm.

Let the pecans cool completely on the baking sheet. As they cool, the glaze will finish setting into a crunchy, sugary shell.

Once fully cooled and crisp, break apart any remaining clusters. Store the candied pecans in an airtight container at room temperature for up to 2 weeks, or package them in tins or jars for gifting.

If you like a little warmth, add a small pinch of ground nutmeg or cloves to the cinnamon-sugar mixture, but keep the total spice to about 2 to 2 1/2 teaspoons so the glaze still tastes mostly of cinnamon and sugar. For a subtle sweet-salty contrast, sprinkle the hot pecans very lightly with fine salt right after you spread them on the foil-lined pan; the salt sticks to the warm glaze without changing the base recipe. You can also swap in walnut halves or mixed nuts for part of the pecans, though pecans give the best classic texture. If your slow cooker runs hot, shorten the cooking time slightly and stir more often so the sugar doesn’t scorch along the edges. For gifting, line small tins or jars with wax paper, fill with cooled candied pecans, and tuck in a handwritten label with the year; they’ve become a tradition in my family, and people look forward to seeing them arrive with the holiday cookies.