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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 cups pecan halves |
1 1/2 cups blanched whole almonds |
1 3/4 cups walnut pieces |
4 egg whites |
dash of salt |
2 cups sugar |
1 cup butter, melted |
Directions:
1. Spread pecans, almonds, and walnuts evenly in a 15- x 10- x 1-inch jellyroll pan. Bake at 250° for 20 minutes or until lightly toasted. Remove from oven; set aside.
2. Beat egg whites (at room temperature) and salt in a large mixing bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in toasted pecans, almonds, and walnuts.
3. Pour melted butter into jellyroll pan. Spread nut mixture evenly over butter. Bake at 300° for 50 minutes, stirring every 15 minutes. Let cool completely. Store in airtight containers.
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