Spray the slow cooker with cooking spray.

In a bowl, combine sugar, cinnamon, and salt.

Whisk the mixture until well blended.

Set the sugar mixture aside.

In a large bowl, whisk egg white and vanilla extract until frothy.

Add the raw almonds to the egg white mixture.

Toss the almonds to coat them thoroughly.

Pour the sugar mixture over the coated almonds.

Toss again to coat the almonds evenly with the sugar mixture.

Pour the coated almonds into the prepared slow cooker.

Cover the slow cooker and cook on high for 2 hours.

Stir the almonds every 20 minutes to prevent burning.

Spray a piece of aluminum foil or parchment paper with cooking spray.

Pour the cooked almonds onto the prepared surface.

Spread the almonds out in a single layer.

Let the almonds cool to room temperature completely.

Store the cooled almonds in an airtight container.