In a bowl, combine the egg white and vanilla and whisk together.

Add the almonds and coat each almond.

Stir in the sugar, brown sugar, salt and cinnamon.

Spray the inside of your crock pot with non stick spray and put almonds inside.

Cook on low, covered, for 3 hours, stirring every 20 minutes.

Add the 1/4 C. water and stir.

Cook an additional 1 hour, covered, and stir every 20 minutes.

Spread out and cool on a parchment lined cookie sheet.