Preheat oven to 250 F and line a baking sheet with parchment paper In a medium sized bowl whisk egg white (save yolk for another use or discard) until light in color and foamy, about 2 minutes. Add Torani syrup, sugar, and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coate. Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating and bake until nuts are a very light golden, and all of the liquid has dried, about 45 minutes. Let cool completely and store in an airtight container. Makes 3 cups.