Ingredients:
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. Vanilla
3 Cups Pecans (and any other nut you want to add)
1/4 C. Water
1. Mix together in a large bowl sugars, cinnamon, and salt.
2. 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.
3. Prepare your slow cooker by spraying it with cooking spray. Put the pecan mixture into the crockpot and turn it to low. Stir in the cinnamon sugar mixture until all the pecans are coated.
4. You want to cook for about 3-4 hours. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
5. Line a baking sheet with wax paper and spread the pecans onto the sheet to cool. The pecans should be pretty sticky so be sure to seperate them the best that you can and let them cool!
A few tips...The candy on my pecans didn't harden very well, so they are pretty sticky. I forgot to stir every so often and I think I added to much water in the end. I am also someone who doesn't follow recipes exactly, so there are a lot of variables that could have gone wrong. But they were a success in my mind because they taste so amazing! After letting them sit out for 24 hours they turned less sticky. If you make them, let me know how they turned out!1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. Vanilla
3 Cups Pecans (and any other nut you want to add)
1/4 C. Water
1. Mix together in a large bowl sugars, cinnamon, and salt.
2. 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.
3. Prepare your slow cooker by spraying it with cooking spray. Put the pecan mixture into the crockpot and turn it to low. Stir in the cinnamon sugar mixture until all the pecans are coated.
4. You want to cook for about 3-4 hours. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
5. Line a baking sheet with wax paper and spread the pecans onto the sheet to cool. The pecans should be pretty sticky so be sure to seperate them the best that you can and let them cool!
Recipe originally found here.
Have a great Friday!
Joanna
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