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In a large bowl, mix the 1 cup sugar, 1 cup brown sugar, 3 tablespoon cinnamon, and ⅛ teaspoon salt. Set aside.
In another bowl, whisk the 1 egg white and 2 teaspoons vanilla until it is frothy. Add the 3 cups almonds and coat thoroughly.
Prepare a 4-quart slow cooker by spraying it with cooking spray. Toss the almonds in the sugar mixture and pour them into the slow cooker.
Cook for 3-4 hours, stirring every 20-30 minutes. In the last hour, add ⅛ cup water and stir well.
Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool.