Spray a slow cooker (at least 4 quart in size) with non-stick spray and line a baking sheet with parchment paper.

In a bowl, combine the sugar, brown sugar, cinnamon, and salt together until well blended.

In a large bowl, whisk together the egg white and vanilla until mixture becomes frothy. Add almonds and mix until coated.

Pour almonds into the slow cooker. Then add the cinnamon sugar mixture to the slow cooker. Stir until the almonds are well blended with the sugar mixture.

Cook on low for 3 hours stirring every 15 minutes. During the last hour mix in the 1/4 cup water.

Spread the cooked almonds on to the lined baking sheet to cool. Allow to cool for 1 hour and them break up the almonds. There would be excess sugar left. Makes 3 cups.