Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Whisk the Torani Pumpkin Pie Syrup, egg white, and salt together in a medium bowl until light and foamy. Add the pecans and sugar; toss to coat. Bake on baking sheet until nuts are golden brown and dry to the touch, 35 to 40 minutes. Cool and break into pieces. Store in an airtight container at room temperature.