1 large egg white
2 teaspoons vanilla extract
4 cups pecan halves
1 cup granulated sugar
1/2 cup light brown sugar
5 teaspoons cinnamon
¼ cup Water
Canola oil spray
In a medium sized bowl add the egg whites and vanilla together and whisk until frothy, 1-2 minutes.
Add in the pecans.
Add in the sugar, brown sugar and cinnamon.
Spray the inside of the crockpot with canola oil spray.
Add the pecan mixture to the slow cooker on low for 3 hours.
Stir every hour and when the nuts are a half an hour away from done pour in the water and stir one final time.
To ensure crispy exteriors spread the nuts out on a baking sheet to cool.