Ingredients
1¼cupssugar
1¼cupsbrown sugar
2tbspcinnamon
⅛tspsalt
1egg white
2tspvanilla
3cupspecans
¼cupwater
Preparation
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 the slow cooker by spraying it with cooking spray. 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.
Cook for about 3 to 4 hours, 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 separate them and let them cool!
