Mix sugar, brown sugar, and cinnamon in small bowl.
In separate bowl, whisk together egg white, vanilla, and almond extract until it becomes frothy.
Spray slow cooker with cooking spray. Add nuts to slow cooker.
Pour egg white mixture over nuts and stir.
Add cinnamon sugar mixture to slow cooker and mix until all nuts are coated with sugar.
Cook on low for 3 hours, stirring after every 25 -30 minutes.
After 2.5 hours, add water to the slow cooker to create the crunchy outer shell.
When cooking time is up, spread nuts on cookie sheet until cool.