Coat the inside of a slow cooker with non-stick cooking spray.
Add the egg white to the slow cooker and beat until foamy.
Add pecans, maple syrup, and vanilla. Stir to coat.
Add sugar, brown sugar, cinnamon, nutmeg, and salt to pecans. Stir to coat.
Cover and cook on LOW for 2 hours and 20 minutes. Stir every 20 minutes.
Add bourbon and mix to combine. Cook for another 40 minutes.
Transfer pecans to a parchment paper or silicone mat lined baking sheet. Spread into an even layer and let dry for 1 hour before eating.
Notes
Store in an airtight container at room temperature for 1 to 2 weeks, in the refrigerator for 3 weeks, or freeze for up to 2 months.
You can swap out the bourbon for water to make these nuts non-alcoholic.
The egg white helps ensure that the sugar coating sticks to the nuts and should not be omitted. Aquafaba may be able to be used as an alternative but I haven't tested this substitution.
After you let the pecans dry, if they're still sticky preheat your oven to 325 degrees F. Bake the pecans for 5 to 15 minutes until they aren't as sticky. Let them cool and the coating will harden.