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Step 1 In a medium bowl, whisk together sugars, cinnamon, cloves and salt. Set aside. Step 2 In another medium bowl, combine egg whites and vanilla. Whisk until frothy. Step 3 Spray slow-cooker.
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Slow Cooker Version: Lightly coat the inside of a slow cooker with cooking spray. Place all ingredients except pecans inside, and stir to combine. Stir in the nuts, and turn the heat to low. Put the lid on and cook 2 hours, stirring once after the first hour. Remove the lid and stir, then cover again and continue cooking an additional hour on low.
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HOW TO MAKE SOUTHERN PECAN PRALINES: Line three sheet trays with foil and spray with cooking spray, set aside. Place the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt into a large pot or dutch oven. Place over medium-low heat and let the butter melt and sugars dissolve, stirring occasionally.
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Instructions. Sprinkle apples with cinnamon and place in a greased slow cooker. Combine remaining ingredients (except toffee and nuts) until crumbly. Sprinkle mixture over apples and top with nuts and toffee. Cook on low for 4 to 6 hours.
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Pour the melted butter in the bottom of a small or medium slow cooker. Sprinkle 1 cup of the pecans evenly over the butter. In a medium bowl mix flour, baking powder, salt, sugar, milk and vanilla. Stir to combine, but don't over-mix. Scrape the batter out of the bowl and spread it evenly over the pecans. Sprinkle the brown sugar over the top.
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Pour pecans into the bottom of the crock pot and add salt. Layer chocolate chips, German chocolate bar, and white almond bark over nuts. Cover and cook on LOW for 1 hour. Remove the lid, and stir the candy. Cook for ONE additional hour, stirring every 15 minutes. Line the countertop with waxed paper.
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Steps 1-3: Add egg whites to a mixing bowl and beat until foamy and light. Pour the egg white mixture onto the pecans and mix well to coat all the nuts evenly. Steps 4-6: Add white and brown sugar, ground cinnamon, and vanilla to a slow cooker and mix well again.
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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.
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Pour nuts into crock pot. Mix together egg white and vanilla. Pour egg white mixture over pecans and stir to coat evenly. Sprinkle mixed dry ingredients over nuts and stir until evenly coated. Cook on low in slow cooker for 3 hours. At 2.5 hour add 1/4 cup water if needed.
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Spray the slow cooker with non stick cooking spray and then add the pecan mixture to the crock pot. Cook the pecans. Cover and cook on low for 3 hours, stirring every 30 minutes. Stir the water into the crock pot for the last 30 minutes of the cook time to make the outer shell nice and crunchy. Allow the pecans to cool.
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Beat egg white until white and foamy; add pecan halves and stir to coat. In a separate bowl, mix together sugar, cinnamon and salt. Add sugar mixture to coated pecans and mix well. Pour into crock pot insert that has been sprayed with cooking spray. Spread the pecans evenly.
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Cover and cook on HIGH for 1 hour or until butter is melted. Add marshmallows to the slow cooker and stir well. Recover and cook an additional 30 minutes to 1 hour or until marshmallows are melted and mixture has thickened. Add pecans and stir to combine. Serve with sliced apples, cinnamon pita chips of slices of pound cake to dip into the dip.
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Instructions. Place pecans in a greased 6-quart or larger slow cooker. In a bowl beat the egg whites and vanilla until frothy. Pour on top of pecans and stir. Add brown sugar, granulated sugar, cinnamon, salt, and cayenne to slow cooker and stir to combine. Cover and cook on LOW for 3 hours, stirring every 20 minutes.
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Directions: Vigorously whisk the egg white for 30 seconds in a medium-sized bowl. Discard half of the egg white mixture. Add the pecans; use a silicone spatula to gently coat the pecans with the whisked egg white. Add the granulated and brown sugar; gently stir until well combined.
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Step 3. Once the mixture reaches 246 degrees, carefully add vanilla, pecan halves, chopped pecans and salt. Remove the pot from the heat, tilt it and vigorously continue to stir for 3 to 5 minutes to cool your candy and thicken it. The candy will be matte with a cloudy shininess and light in color. Step 4.
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Instructions. In a large bowl whisk together egg whites and vanilla until foamy. In another bowl combine sugars, cinnamon, and salt and stir until all ingredients are mixed well. Add pecans to the egg mixture and toss to coat. Next, add cinnamon sugar mixture to the bowl of pecans and toss to coat. Transfer coated nuts to a greased slow cooker.
