1. VERSION I and II
2. Spray your slow cooker* with cooking spray, turn on low, and cover while you prepare the almonds.
3. In a mixing bowl, add the granulated sugar, brown sugar, cinnamon, and sea salt, and set aside.
4. In a second mixing bowl, add the egg white, vanilla and almond extracts, and whisk until the mixture is frothy. Toss the almonds into the mixture and stir well, making sure all the almonds are coated with egg white mixture. Pour the cinnamon and sugar mixture into the bowl, and stir well again, making sure all the almonds are coated with cinnamon and sugars.
5. Pour the coated almonds into your slow cooker, and cover. Stir the almonds every 15 – 20 minutes for two, to two and a half hours.
6. TIMING: Because all slow cookers cook differently, you can determine after 2 – 2½ hours whether you feel the almonds are “done” to your preference. They’ll have a sandy, sugared appearance, and they’ll smell wonderfully toasty and warm.

Version I:

1. For the “sugared” version of this recipe, remove 1½ cup - or all - of the almonds from your slow cooker and spread them out on a piece of parchment paper to cool. Separate any almonds that may have stuck together. There may still be some loose cinnamon and sugar at the bottom of the slow cooker… Just pour it out with the almonds.

Version II:

1. To make the “caramel-y” version of this recipe, leave almonds in the slow cooker for another 30 minutes to 1 hour (totaling about 3 hours). The almonds will begin to stick together a bit more as the sugars caramelize. Add 2 – 4 tablespoons of water (2 tablespoons if you’re caramelizing half of the recipe, 4 tablespoons if you’re caramelizing the full recipe).
2. Stir every 10 minutes after adding the water. The mixture will darken and get stickier. The longer you leave it, the richer the caramel flavors become. Three hours is typically long enough for the caramel to set, but you can leave it up to 4 hours if you want an almost coffee-like coating. It’s all up to you… Just make sure to stir often to keep the almonds separated!
3. When done, pour the caramelized almonds onto a piece of parchment paper to cool. When cool enough to handle, break any clusters apart by hand and toss the almonds occasionally until they’re completely cool.

4. Make sure to let the almonds cool and dry completely for a few hours before covering/storing. Store almonds in air tight containers at room temperature for up to 5 days. Refrigerate up to two weeks, or freeze up to a month.