In a medium bowl, whisk together sugars, cinnamon, cloves and salt. Set aside. In another medium bowl, combine egg whites with vanilla. Spray slow-cooker with non-stick cooking spray. Add pecans to the Crock-Pot. Pour egg white mixture over pecans and stir until coated. Pour sugar mixture over and stir again until pecans are fully coated. Cook on low for 3 hours, stirring every half hour. If sugar isn’t dissolving, add water 1 tablespoon at a time. When finished, remove nuts from slow-cooker and cool in a single layer. Serve.