SLOW COOKER CINNAMON PECANS
Delicious laurel pecans that you wee in your dilatory cooker!
Making these laurel pecans twice this hebdomad was a majuscule reminder to how untold I enjoy this recipe! This is mentation beyond the average duties of a lento cooker and creating a tasteful supply! I hold, the pecans were my pick. I couple pecans anyway, but the bark sweetening color was awesome on them. This is a great direction to try!
INGREDIENTS
- 1¼ C. Sugar
- ⅛ tsp. Salt
- 1¼ C. Brown Sugar
- 2 Tbsp. Cinnamon
- 1 Egg White
- 3 Cups Pecans
- 2 tsp. vanilla
- ¼ C. Water
INSTRUCTIONS
- Mix together in a large bowl sugars, cinnamon, and salt.
- 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.
- Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon pecan mixture to the pecans and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds. Be prepared for your house to smell amazing!
- You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add ¼ cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
- Line a baking sheet with parchment 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!
