Stir together sugars, cinnamon and salt in a medium bowl. Set aside.

In a separate bowl, whisk egg white and vanilla until frothy. Add almonds and stir until the nuts are coated. Add cinnamon mixture to the nuts and toss until coated.

Spray the interior of your crock pot bowl with cooking spray. Add the almond mixture to the crock pot and turn to low.

Cook covered 3 hours, stirring every half hour. In the last hour, add water and stir well.

Dump out the almonds onto a lined baking sheet to cool. Be sure to separate the nuts so they don't form huge clumps. When cool, serve or store in airtight container for up to 1 1/2 weeks.