These Slow Cooker Cinnamon Pecans are unbelievably addictive and incredibly easy to make!
about 4 hours on low
400g Pecan Halves
200g brown sugar
3 tablespoons of cinnamon
1/4 tbsp salt
3 egg whites
2 1/2 tablespoons vanilla
3 tablespoons water
Pinch ground nutmeg
Start by buttering the inside of the slow cooker pot. In a bowl mix together the white and brown sugar, nutmeg, cinnamon and salt.
In another bowl, whisk the egg whites and vanilla until foamy. Add the pecans into the egg mixture and ensure that they're coated evenly. Add the cinnamon sugar mix into the pecans and egg, and mix to coat evenly.
Transfer the mixture into the slow cooker, and cook on low for 4 hours, stirring every half hour. Once the cook time has passed, add the water and give them a good stir.
To finish, transfer them to a lightly greased baking sheet to allow them to cool and for the sugar to completely crystallise. This could take an hour or so - try not to scoff them all in the meantime! Store in an airtight container, if they last that long.