In a medium bowl, stir together the granulated sugar, brown sugar, cinnamon, and salt. Set aside.

In another bowl, use an electric mixer to whisk the egg white and vanilla until frothy—about 3 minutes.

Add the roasted almonds to the egg white mixture and toss until completely coated.

Pour in the cinnamon sugar mixture and mix until every almond is covered.

Spray the inside of your slow cooker with non-stick spray. Add the almond mixture.

Cook on LOW for 2 1/2 hours, stirring every 30 minutes.

During the last hour, pour in the 1/4 cup of water and stir well.

This helps the cinnamon sugar caramelize and gives the almonds that signature glossy crunch.

Spread the almonds onto a parchment-lined baking sheet and separate them into a single layer.

Let cool for 30 minutes, then store in an airtight container for up to 1 1/2 weeks.