Crockpot Wednesday: November 30, 2016: Big Jingle Jubilee

crockpot-wednesday

 

Here’s the link to the Big Jingle Jubilee holiday parade this weekend. 

Today’s Crockpot Wednesday recipe:

SLOW COOKER CINNAMON PECANS

Prep time 10 mins | Cook time 3 hours | Total time 3 hours 10 mins

Ingredients

  • 1¼ C. Sugar
  • 1¼ C. Brown Sugar
  • 2 Tbsp. Cinnamon
  • ⅛ tsp. Salt
  • 1 Egg White
  • 2 tsp. vanilla
  • 3 Cups Pecans
  • 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!

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