1 Cup Granulated sugar
1 Cup Packed brown sugar
3 Tbsp. Cinnamon
1/8 tsp salt
1 tsp nutmeg
1 Tsp ground ginger
1 tsp ground cloves
2 tsp vanilla bean paste
1 egg white
3 cups Almonds
1/8 Cup water
Mix together in a large bowl sugar, cinnamon, salt, nutmeg, ginger, cloves.
In a separate bowl, whisk egg whites and vanilla bean paste, add almonds and coat thoroughly.
Toss in the sugar mixture and put into greased slow cooker on high for approximately two hours.
Pour in the water, stir and cook on low for another hour. Stir every 15 minutes making sure that they are not sticking to bottom and burning.
Pour out onto parchment paper and separate them before they have cooled.
