Mix together in a large bowl sugars, cinnamon and salt.

In another bowl with a whisk, mix together the egg white and vanilla until it’s frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.

Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds. Be prepared for your house to smell incredible!

You want to cook for about 3 to 4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.

Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so make sure to separate them the best that you can and let them cool!

*Update: There is quite a lot of sugar left over in this. You can reduce the sugar to possibly about 1 cup of every and only putting about an 1/8 cup of water. I’m going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.