line slow cooker with parchment paper or slow cooker liner. If not using, be sure to grease or spray your slow cooker liberally with a non-stick agent of some sort.
melt 4 tablespoon salted butter (can be done in slow cooker, microwave or stove top)
in a separate bowl, beat 1 egg white until frothy
add 4 cups pecans to egg white and stir until coated
add 1 cup sugar and 1 cup brown sugar to nut mixture and mix well
mix 2 teaspoon pure vanilla extract, 2 tablespoon corn syrup and melted butter mixture together and stir into nut mixture
spread mixture evenly throughout crockpot
cook on low for 3-4 hours, stirring every 30 minutes or so
remove hot nuts from the slow cooker and lay them on a flat surface on top of parchment paper. Separate nuts and allow to cool so they won't get stuck in clumps,
Notes
This delicious recipe works with other kinds of nuts as well, such as cashews, almonds, and walnuts.