Method
- In a large bowl, whisk together the egg white, water, and vanilla extract until frothy.
- Add the pecan halves to the egg white mixture and stir until they are all evenly coated.
- In a separate small bowl, combine the granulated sugar, brown sugar, cinnamon, and salt. Sprinkle over the coated pecans and stir until well combined and the pecans are fully covered.
- Transfer the coated pecans to the slow cooker and spread into an even layer. Place a clean kitchen towel or a double layer of paper towels over the top of the slow cooker before putting on the lid. Cook on LOW for 3 hours, stirring every 45 minutes.
- Spread the hot pecans in a single layer on a baking sheet lined with parchment paper. Let them cool completely. They will crisp up as they cool. Break apart any clusters before serving.
Nutrition
Notes
Storage: Store cooled candied pecans in an airtight container at room temperature for up to 2 weeks.
Don't Skip the Towel: The towel under the lid is essential for absorbing condensation, which ensures the pecans become crispy and not soggy.
Variations: Add 1/4 tsp of cayenne for a spicy kick or 1 tsp of pumpkin pie spice instead of cinnamon for a fall flavor.
Don't Skip the Towel: The towel under the lid is essential for absorbing condensation, which ensures the pecans become crispy and not soggy.
Variations: Add 1/4 tsp of cayenne for a spicy kick or 1 tsp of pumpkin pie spice instead of cinnamon for a fall flavor.