Ingredients
1 1/2
cups granulated sugar
1/2
cup packed light brown sugar
1 1/2
tablespoons ground cinnamon
2
egg whites
3
teaspoons vanilla
2
cups almonds
2
cups cashews
2
cups pecans
Preparation
Spray 4- to 5-quart slow cooker with cooking spray.
In large bowl, stir together sugars and cinnamon. Set aside.
In small bowl, beat egg whites and vanilla until a little frothy.
Place nuts in slow cooker.
Pour egg white mixture over nuts, and stir until nuts are evenly coated.
Sprinkle cinnamon sugar over nuts, and stir until nuts are all coated well. Cover; cook on Low heat setting 3 hours, stirring every 20 minutes.
When 20 minutes are left, pour 1/4 cup water into slow cooker, and stir. When cooking time is up, spread nuts on cookie sheet to cool until dry.
