Mix together in a large bowl both sugars, cinnamon, and salt.
In another bowl, whisk together the egg white and vanilla until it is frothy. Add the almonds to the bowl and stir to coat thoroughly.
Spray your slow cooker well with non-stick cooking spray (I used a 2.5 quart slow cooker). Add the cinnamon sugar mixture to the almonds and turn it on low heat. Stir until the cinnamon sugar mixture is coated well on all the almonds.
Cook on low for 3-4 hours. Mine took only 3. Stir every 20 minutes. After two hours, add 1/4 cup water and stir well until no clumps remain.
Line a baking sheet with parchment paper or silicone mat and spread the almonds onto the sheet to cool. (The almonds will be dark and may clump together so be sure to separate them the best that you can while cooling).