Prepare your slow by heating it on low while you prepare the almonds.
Mix together sugars, cinnamon, and salt in a large bowl.
In another bowl, with a hand mixer, mix together the egg white and vanilla until it is frothy.
Put all the almonds in a large plastic bag and pour in the vanilla/egg mixture. Seal and toss making sure the almonds are thoroughly coated. This will help the mixture stick to the almonds during the cooking process.
Before adding anything, spray your slow cooker with cooking spray. Then add the almonds from the plastic bag. Pour your cinnamon/sugar mix over the almonds and stir it around until it is coated well on the almonds. Be prepared for your house to smell amazing!
You want to cook on low for about 3-4 hours. Mine took about 3. Stirring every 20 to 30 minutes. The mix around the almonds will be dry until the last step. When the almonds have cooked the desired amount of time, before removing from the slow cooker, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the sugars stick to the almonds and harden.
Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to seperate them the best that you can. (Optional: this is where I sprinkled on the crushed candy cane pieces). Allow almonds to cool completely before removing.