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SLOW COOKER CANDIED PECANS
This recipe couldn't have turned out better. The slow cooker "roasts" the nuts and the outer layer is crunchy and sweet. I have plans to make this again, it's that good.
2 egg whites
1 Tbsp. vanilla extract
1 3/4 cup sugar
1 3/4 cup brown sugar
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 lbs. whole pecans
SLOW COOKER SIZE:
6-quart or larger
In a small bowl whisk the egg whites and vanilla until very frothy, this may take a minute or two. Set aside.
In a medium sized bowl, add the sugars, cinnamon, nutmeg and salt, stir until combined. Set aside.
Put the pecans in a large bowl, pour over the eggs white and vanilla mixture. Stir until the pecans are evenly coated. Pour over the sugar mixture and stir until the pecans are coated.
Spray the slow cooker with non-stick spray or coat the bottom and edges with a little oil. Add the sugar coated pecans.
Cover. Set the slow cooker to low temperature. Cook for 3 hours, stirring every 20 minutes.
When the cooking time is done, pour the nuts onto a baking sheet lined with wax or parchment paper. Cool for 30 minutes before storing or packaging into bags. Enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-candied-pecans/
PIN FOR LATER: https://www.pinterest.com/pin/322992604523153653/
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