In a large bowl whisk together egg whites and balsamic 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. (I use Butter Olive Oil).
Cook nuts on low for 3½ hours, stirring every 20-30 minutes. After they're done cooking, add water and stir. Transfer to a lightly greased baking sheet and allow to cool completely Store in airtight container.
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