Crockpot Cinnamon Almonds

In a large bowl, combine sugar, brown sugar, cinnamon, and salt.

In another large bowl, beat together egg white and vanilla extract until frothy. Mix in almonds until well-coated. Coat the almonds with the cinnamon sugar.

Lightly grease a large crockpot. Add the almonds and cook on low 3-4 hours, stirring every 20-30 minutes. During the last hour, stir in 1/4 cup water until the sugar turns from powdery to syrupy.

Use a slotted spoon to spread out the almonds in a single layer on parchment, separating the almonds as much as possible with a fork. Let cool and store in an airtight container.