• If using the Oven Method, preheat it to 250º Fahrenheit. If using the Slow Cooker Method, line a 3-quart slow cooker with a disposable liner. (Optional, but definitely helps with cleanup!)
• In a medium bowl, mix together the granulated sugar, brown sugar, cinnamon, and salt. Set aside.
• Add the egg white and vanilla to a large bowl and whisk until the mixture is nice and frothy. This can be done by hand or using a mixer. Add the almonds and gently stir to coat. Each almond should get fully coated.
• Combine the dry ingredients with the coated almonds and stir well, making sure everything is mixed thoroughly. Now, follow either the Oven or Slow Cooker directions.

Oven Method (My preferred method)

• Place the coated almonds on a piece of parchment paper on a baking sheet. Bake them in the preheated oven for an hour, stirring every 15 minutes.
• To make sure the almonds are nice and crunchy, remove one or two and allow them to come to room temperature. If they are still a bit soft, cook them for an additional 5 to 10 minutes. Take care not to cook them too long or burn them!
• Spread the cooked almonds on a piece of parchment paper and allow them to fully cool. Store the cooled almonds in an airtight container at room temperature for two weeks or freeze for around 3 months.

Slow Cooker Method (*see note below)

• Add the coated almonds to a lined crockpot. Cook on LOW for 3 to 4 hours. Stir every 20 to 30 minutes to prevent burning. Don't skip this part!
• With one hour left, add 2 to 3 tablespoons of water and stir well. The mixture should look a bit saucy but not runny. Continue cooking for an additional hour, still stirring every 20 minutes. It might look like a blob of almonds when it is ready, but the almonds will separate and the excess cinnamon sugar can be broken off when cooling.
• Pour the almonds out onto a piece of parchment paper. Make sure it is in a single layer. As it cooks, the cinnamon sugar will start to harden. Break apart any large pieces. (Note: This method makes chunkier almonds. You will have quite a bit of hardened sugar mixture left over that can be tossed.)
• Store the cooled almonds in an airtight container at room temperature for two weeks or freeze for around 3 months.