Ingredients
1egg whitelarge
2tspvanilla extract
4cupspecanhalved
1cupgranulated sugar
½cupbrown sugarlight
5tspCinnamon
¼cupwater
Canola oilspray
Preparation
In a medium-sized bowl, add the egg whites and vanilla together and whisk until frothy, 1 to 2 minutes.
Add in the pecans. Add in the sugar, brown sugar, and cinnamon.
Spray the inside of the crockpot with canola oil spray.
Add the pecan mixture to the slow cooker on low for 3 hours.
Stir every hour and when the nuts are a half an hour away from done pour in the water and stir one final time.
To ensure crispy exteriors spread the nuts out on a baking sheet to cool.
