What You'll Need
- 1¼ C. Sugar
- 1¼ C. Brown Sugar
- 2 Tbsp. Cinnamon
- ⅛ tsp. Salt
- 1 Egg White
- 2 tsp. vanilla
- 3 Cups Pecans
- ¼ C. Water
How to Make It
- Mix together in a large bowl sugars, cinnamon, and salt.
- In another bowl with a whisk, mix together the egg white and vanilla until it is frothy.
- Add the pecans and coat thoroughly.
- This will help the mixture stick to the pecans during the cooking process.
- Prepare your slow cooker by spraying it with cooking spray.
- I used a 4 quart.
- Add the cinnamon pecan mixture to the pecans and turn it to low.
- Stir until the cinnamon sugar mixture is coated well on the almonds.
- Be prepared for your house to smell amazing!
- You want to cook for about 3-4 hours.
- Mine took about 3.
- Stirring every 20 minutes.
- In the very last hour, add ¼ cup water and stir well.
- This will ensure a crunchy coating and help the mixture to harden.
- Line a baking sheet with parchment paper and spread the pecans onto the sheet to cool.
- The pecans should be pretty sticky so be sure to seperate them the best that you can and let them cool!