In a medium bowl, mix together sugars, cinnamon, & salt. Set aside. In another medium bowl, whisk the egg white & vanilla until it's a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds & toss until coated. Thoroughly spray the stoneware of your crock pot with non-stick cooking spray & add the mixture of almonds & sugars. Cook on low (with lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water & stir well. This ensures a crunchy yummy coating. (Make sure after you've added the water you continue to cook the nuts for another 45 minutes to an hour.) You have to stir really well, especially as it gets later in the cooking process. Line a baking sheet with parchment & spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little & have no large mounds.