Add 1 egg white and 1 tsp water into a bowl and whisk until egg white is mixed and frothy. Egg white should be foamy and white (not like a meringue with stiff peaks - that's too far).

In frothy egg whites, combine brown sugar, white sugar, cinnamon and salt.

Mix brown sugar mixture and raw almonds together, stirring gently with a spatula until almonds are covered in brown sugar mixture.

Dump almonds into a slow cooker and cook on LOW heat for 4 hours.

Be sure to mix almonds at the half way mark to prevent too much sticking (they may slightly stick around the sides or bottom, just agitate any stuck almonds up and stir)

Remove almonds at 4 hours and dump onto a sheet pan with parchment paper.

Let almonds completely cool and store in an airtight container for 1 week.

Serve candied almonds as a snack or with salads.