In fall and winter my slow cooker is on the kitchen counter more than the toaster. There are so many great dishes you can make in a crock pot and this is one of my favorites.
Combining the taste of Texas Pecans and cinnamon these sweet treats are super-easy to make … perfect for gift-giving during the holidays!
❤ Your pecans will darken as they cook, so don’t be alarmed! The result is a warm, cinnamon-y great taste.
❤ Your crock pot will develop a dry, crunchy residue as the pecans cook; this is normal. The residue will dissolve after a few minutes of soaking in warm water.
3 | Egg Whites
1 1/2 Tablespoons | Vanilla
1 Cup | Brown Sugar
1 Cup | Sugar
3 Tablespoons | Cinnamon
1/4 Teaspoon | Salt
4 Cups | Texas Pecan Halves
1-2 Pats | Butter
3 Tablespoons | Water
1. In a large bowl whisk together the egg whites and the vanilla.
2. In a smaller bowl, mix together the sugars, cinnamon and salt.
3. Add the pecan halves to the egg mixture and stir until well coated. Add the sugar mixture to the coated pecans and stir well.
4. Butter the bottom half of your slow cooker and leave any remaining butter (as a seasoning). Add your coated pecans into the slow cooker.
5. Cook on low for 3 hours, stirring every 30 minutes for 2.5 hours.
6. Add the water to the mixture then stir every 20 minutes for the last hour.
7. Transfer to a lightly greased baking sheet, spread pecans into a single layer and allow to cool. You can break any pecans clusters into individual pieces or leave them as clusters (the more the merrier)!
Store in an airtight container
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.
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