So was it hot enough for y’all this weekend? Did you totally melt away into a big ol’ steaming pile of sweaty salty goo underneath the sun’s persistent rays of baking torture? Sadly, I didn’t have that luxury. I spent the majority of my weekend shivering in our kitchen. The air conditioning in our 1898 house pretty much does whatever the hell it feels like doing, and if that means that upstairs is 89 degrees and downstairs is 58 degrees with condensation dripping its way down every window, then so be it. At one point, I was seriously 10 seconds away from donning my Cheshire Cat pajamas, which I usually save for mid-winter blizzard days. No lie folks, I swear I felt my teeth chattering at one point.
Confronted with the task of having to prepare for this week’s #BundtBakers cake, I made the decision to make the praline pecans needed for my Jewish Praline Pecan Apple Cake in a crockpot, under the assumption that our house would be hotter than all get out, and turning the oven on would be a seriously bad idea. However, thanks to our bipolar air conditioning, that wasn’t an issue. The warm oven would have been a welcome comfort to my nearly frozen fingers and toes. Although then I wouldn’t have this recipe to share with y’all. Just remember, that I suffer for you folks; my ice cold half-frozen body may never thaw out. Who feels guilty enough to invite me along on their beach vacation so that I can defrost?
- 1 Egg White
- 1 (6-oz.) Bag Shelled Pecans (Approximately 1 1/2 Cups)
- 1/3 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar
- 1 Tablespoon Unsalted Butter, Melted
- 1 Tablespoon Light Corn Syrup
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
- 1 Tablespoon Unsalted Butter
- 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.
- Add the melted butter, corn syrup, vanilla, cinnamon, and salt; gently stir until well combined.
- Coat the inside of a crockpot with 1-tablespoon of unsalted butter and then arrange the coated pecans in a single layer in the bottom of the crockpot.
- Cook for 3 1/2 hours on low temperature, stirring every 30 minutes.
- Turn the pecans out onto a parchment paper lined baking sheet and allow the pecans to dry before storing in an airtight container. Separate the pecans as they begin to dry.
- Use pecan halves in this recipe in lieu of pieces.
- Make sure to separate the pecans as they begin to dry on the parchment paper to avoid large nut clusters.
- You can eat these cinnamon coated pecans just as they are, or use them in your favorite cake, pie, or bread recipes.
- Use as a topping for your favorite ice cream.
- Add more King Arthur Flour Vietnamese Cinnamon. I kept the amount used to a minimum in this recipe because I planned on using these in a cinnamon cake.
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Crockpot Monday Link-Up Party #14:
Welcome to the Crockpot Monday Link-Up Party. If you are interested in joining, please use the inlinkz link-up button to add your own original crockpot recipe. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and timesaving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page. There’s even a special Crockpot Monday badge you can find HERE if you are interested in joining along.
Crockpot Monday Rules:
- Please link-up only original crockpot recipes created by you.
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