Candied Pecans: Slow-Cooked for 3 Hours

Instructions:

1. Lightly grease the inside of your 6-quart (or larger) slow cooker with non-stick cooking spray to prevent sticking.
2. In a large mixing bowl, whisk the egg white until it's light and foamy, but not stiff. Add the pecan halves to the bowl and toss gently until each pecan is evenly coated with the egg white.
3. In a separate small bowl, combine the granulated sugar, light brown sugar, ground cinnamon, and salt. Whisk these dry ingredients together thoroughly.
4. Pour the sugar mixture over the egg white-coated pecans. Add the vanilla extract and water. Toss gently but thoroughly until all pecans are well-coated with the sugar mixture.
5. Transfer the coated pecans into the greased slow cooker. Spread them as evenly as possible.
6. Cook on low for 2 hours 45 minutes to 3 hours 15 minutes. Stir the pecans gently with a rubber spatula or sturdy spoon every 30 minutes to ensure even coating, prevent sticking, and promote consistent caramelization. The pecans are done when the coating is thick, glossy, and adheres well.
7. Once cooked, immediately and carefully spread the candied pecans in a single layer on large baking sheets lined with parchment paper or silicone baking mats. Allow them to cool completely at room temperature, which can take 1-2 hours. As they cool, gently break up any clumps with a spatula or your hands. The pecans will crisp up as they cool.