Ingredients
• 3 cups raw pecan halves
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 1/2 tablespoons ground cinnamon
• 1 large egg white
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons water
Preparation
1. Prep the Slow Cooker: Lightly grease the inside of your slow cooker with butter or non-stick spray.
2. Whisk the Coating: In a medium bowl, whisk the egg white and vanilla extract until they are frothy and bubbly.
3. Coat the Pecans: Add the pecan halves to the egg white mixture. Toss thoroughly until every pecan is well-coated and glossy.
4. Add the Sugar: In a separate small bowl, mix the granulated sugar, brown sugar, cinnamon, and salt. Pour this mixture over the wet pecans and toss until evenly coated with the cinnamon sugar.
5. Slow Cook: Transfer the pecans to the slow cooker. Cover and cook on LOW for 2 to 3 hours.
6. The “Secret” Step: Every 45 minutes, give the pecans a quick stir. About 1 hour before they are finished, stir in the 2 tablespoons of water—this helps create that crunchy, candy-like shell.
7. Cool & Set: Once the pecans are fragrant and the sugar has hardened slightly, spread them out on a sheet of parchment paper. Let them cool completely for at least 30 minutes to get that perfect “snap.”