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Large Pearl Tapioca Pudding

1 c Large pearl tapioca
1 1/2 ts Vanilla extract
4 c Water
1 c Chopped English walnuts
3 c Brown sugar
Whipped Cream Topping
1 ds Salt


Place the tapioca and water in a slow cooker. Soak overnight.

Do not drain tapioca. Add brown sugar and salt and cook for 12 hours on low.

Stir once in a while. The tapioca becomes clear and the texture is gelatinous at the end of the cooking period. Let cool. Add vanilla, a bit more salt if needed, and the walnuts. Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping.

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