In a bowl, whisk egg white and vanilla until it begins to get a little frothy.
Stir in your almonds until the are all coated in the egg white and vanilla mixture.
In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt.
Add Almonds to cinnamon mixture and toss until completely coated.
Spray your slow cooker with nonstick cooking spray.
Cook the almonds on high for two hours stirring every 20 minutes.
After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps!
Reduce heat to low and cook for one more hour, still stirring every 20 minutes.
Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper.