Step 1

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt.

Step 2

Set this bowl aside.

Step 3

In a larger mixing bowl, whisk together the egg white and vanilla extract.

Step 4

Pour the almonds into this bowl and stir well to coat.

Step 5

Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).

Step 6

Put the almonds into the slow cooker and cover.

Step 7

Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.

Step 8

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper.

Step 9

When fully cool, store in an air-tight container.