Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or line it with a suitable slow-cooker liner.

Make sure the liner is approved for slow-cooker use and does not interfere with the lid. Set the slow cooker aside while preparing the pecans.

Step 2: Mix the Cinnamon Sugar

In a medium mixing bowl, combine the granulated sugar, brown sugar, ground cinnamon, and salt.

Stir until the cinnamon is evenly distributed throughout the sugars. Breaking up any brown sugar lumps now will help create a more consistent coating.

Step 3: Prepare the Egg White Mixture

In a separate large bowl, whisk the egg whites until they become foamy but not stiff.

Add the vanilla extract and whisk again until combined.

The egg whites should be light and frothy. They do not need to form stiff peaks because their purpose is to help the sugar mixture stick to the pecans.

Step 4: Coat the Pecans

Add the pecan halves to the egg white mixture.

Gently stir with a spatula until the pecans are evenly coated. Make sure there are no large dry areas.

Gradually add the cinnamon-sugar mixture, stirring gently after each addition. Continue until the pecans are covered with a generous layer of the sweet cinnamon mixture.

Step 5: Transfer to the Crock Pot

Pour the coated pecans into the prepared slow cooker.

Spread them into an even layer as much as possible. Cover with the lid and cook on LOW for approximately 2½ to 3 hours.

Stir every 30 to 45 minutes to prevent the sugar from collecting at the bottom and to help distribute the coating evenly.

Slow cookers vary in temperature, so begin checking the pecans toward the end of the cooking period. They should smell fragrant and have a thick, glossy coating.

Step 6: Add the Water

During the final 30 minutes of cooking, carefully stir in the ¼ cup of water.

Mix thoroughly so the moisture reaches the sugar coating around the pecans. Continue cooking on LOW with the lid slightly ajar, if your slow cooker design allows it safely, stirring occasionally.

This final stage helps the coating cook and dry more evenly. The pecans may still look slightly sticky while hot, so do not judge their final crispness immediately.

Step 7: Spread and Cool

Once the pecans are coated and cooked, carefully transfer them to large parchment-lined baking sheets.

Spread them into a single layer and separate any pieces that are stuck together.

Allow them to cool completely at room temperature, approximately 45 to 60 minutes. The sugar coating will become firmer and crunchier as the pecans cool.

Do not store them while warm, because trapped steam can make the coating sticky.

Step 8: Serve or Package

Once completely cool, break apart any clusters and transfer the candied pecans to a serving bowl.

For Christmas gifts, divide them into small airtight jars or food-safe gift bags. Add festive labels and ribbons for a beautiful homemade presentation.

Your Christmas Crock Pot Candied Pecans are ready to enjoy!