- 1 Pound whole natural almonds
- 1 Pound natural pecans
- 1 ½ Cup granulated sugar
- 2 Teaspoons cinnamon
- ½ Teaspoon sea salt
- 2 egg whites
- 2 Teaspoons vanilla
Combine dry ingredient in a bowl and mix. Set aside. In a separate bowl, combine vanilla and egg whites and whisk until frothy. Add the nuts to the egg mixture and coat well. Mix in the sugar mixture and coat all the nuts. Pour almonds and pecans into a slow cooker that has been sprayed with cooking spray. Cook on low for 2 hours, stirring every 30 minutes.
When done cooking, lay nuts on a baking sheet lined with parchment paper to cool.