1Preheat the oven to 300F. Line 15x10 with foil and spray with cooking oil. Place nuts in bowl and stir if not already mixed.
2Beat the egg white in separate bowl until foamy and stir in nuts until evenly coated.
In another bowl, mix the Splenda sugar,cinnamon, cocoanut flakes and salt and pour over the nuts.
3Stir until evenly coated, then scoop onto the baking sheet, using a spoon or fingers to get the nuts in single layer.
Bake for 30 minutes stirring every ten minutes until toasted.
Allow to cool on wax paper and store in airtight container.