Prepare the Cinnamon Sugar Mixture: In a medium-sized bowl, combine 1 1/2 cups sugar, 1 1/2 cups brown sugar, 3 tablespoons cinnamon, and 1/8 teaspoon salt. Mix well until all ingredients are evenly incorporated. Set aside.

Coat the Almonds: In another medium-sized bowl, whisk together 1 egg white and 2 teaspoons vanilla extract until frothy. Add 3 cups almonds to the egg white mixture, ensuring they are thoroughly coated.

Combine Almonds with Cinnamon Sugar Mixture: Pour the cinnamon sugar mixture over the almonds and toss gently until all almonds are evenly coated.

Prepare the Crock Pot: Thoroughly spray the stoneware of your crock pot with non-stick cooking spray. Transfer the coated almonds into the crock pot.

Cook in the Crock Pot: Cook the almonds on low heat for 3 to 4 hours, stirring every 20 minutes to ensure even cooking and coating.

Add Water for Crunchy Coating: In the last hour of cooking, add 1/4 cup water to the almonds in the crock pot and stir well to incorporate.

Continue Cooking and Stirring: After adding the water, continue to cook for another 45 minutes to 1 hour, stirring every 20 minutes.

Cool and Separate Almonds: Line a baking sheet with parchment paper and spread the cooked almonds flat to cool. Use a spoon to separate any almonds that may stick together.

Serve and Enjoy: Once completely cooled, your cinnamon sugar almonds are ready to be enjoyed or gifted.