- 4 cups Diamond of California® Pecan Halves
- 1 cup sugar
- 1 cup brown sugar
- 3 tablespoons cinnamon
- ¼ teaspoon salt
- 3 egg whites
- 2½ teaspoons vanilla
- 3 tablespoons water
- In a large bowl whisk together egg whites and vanilla until foamy. In another bowl combine sugars, cinnamon, and salt and stir until all ingredients are mixed well.
- Add pecans to the egg mixture and toss to coat. Next, add cinnamon sugar mixture to the bowl of pecans and toss to coat. Transfer coated nuts to a greased slow cooker.
- Cook nuts on low for 3½ hours, stirring every 20-30 minutes. After they’re done cooking, add water and stir. Transfer to a lightly greased baking sheet and allow to cool completely (It could take up to an hour or two for all of the sugar to crystalize – don’t be afraid to sneak a few!) Store in airtight container.Source : allrecipes,com