Eat all by themselves or as a salad topper
Ingredients
1 1/2 cup sugar
1 1/2 cup brown sugar
3 Tbsp cinnamon
1/8 tsp salt
1 egg white
2 tsp vanilla
3 cups whole pecans
1/4 cup water
Directions
In medium size bowl, mix together sugars, cinnamon, and salt. Set aside. In another bow, whisk the egg white and vanilla until it's frothy. Add pecans. Make sure the nuts are thoroughly coated in the egg white mixture Add cinnamon mixture to the pecans and toss until coated.
Thoroughly spray the stoneware of your crockpot with non-stick cooking spray and add the mixture of pecans and sugars.
Cook on low 3-4 hours, stirring every 20 minutes. In the last hour, add the 1/3 cup of water and stir well. This enables a crunchy yummy coat. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes.) You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the pecans flat to cool, The nuts will be sticky at this point, so make sure you separate them a little and have no large mounds.
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