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

This is another unique pudding and a very old recipe. Cooking the large
pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an
intense flavor. The additon of English walnuts provides a satisfying
crunch. Frequently this pudding was cooked in the oven or in a double
boiler, but get ideal results, requiring no watching, with a crockpot.

Place the tapioca and water in a crockpot. 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.

NOTE: Large pearl tapioca requires long, slow cooking to become
transparent. And each pearl has a tiny bit of starch in the middle of it
that sometimes never completely cooks up which, though edible, looks
unpleasant. The crockpot is absolutely perfect for cooking these big
pearls–and that little starchy bead completely disappears.