Spray the inside of your slow cooker/crock pot with non-stick cooking spray.

In a large bowl, combine the egg white and vanilla. Whisk together until mostly combined.

Add pecans, white and brown sugars and the cinnamon.

Stir well to coat the pecans.

Pour the pecan mixture into the crock pot.

Cook for 2 hours on low stirring every 45 minutes.

Add the water and stir to combine.

Cook for an additional hour on low, stirring one more time between cooking.

Add a sheet of parchment paper to a baking pan.

Pour the pecans onto the parchment paper in an even layer.

Let the pecans sit and dry for one hour.

Store in an air-tight container in the refrigerator.