Directions:
- Heat oven to 275 degrees.
- Have a 15-1/2 X 10-1/2 inch jelly roll pan ready.
- Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted.
- Gradually add sugar, beating until whites are stiff and glossy.
- Stir in butter; add nuts and toss to coat well.
- Spread in ungreased pan.
- Bake 1 hour or until meringue is dry, stirring every 15 minutes to separate nuts.
- Cool completely in pan on wire rack.
- Store tightly covered at room temperature up to 2 months.
- (If they last that long!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1019.96 Kcal (4270 kJ) | ||
| Calories from fat | 705.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.38g | 121% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 46.62mg | 2% | |
| Potassium | 696.4mg | 15% | |
| Total Carbs | 65.4g | 22% | |
| Sugars | 54.65g | 219% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 29.17g | 58% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4mg | 22% | |
| Calcium | 119.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 512.38 Kcal (2145 kJ) | ||
| Calories from fat | 354.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.38g | 121% | |
|---|---|---|---|
| Cholesterol | 15.32mg | 10% | |
| Sodium | 23.42mg | 2% | |
| Potassium | 349.84mg | 15% | |
| Total Carbs | 32.86g | 22% | |
| Sugars | 27.45g | 219% | |
| Dietary Fiber | 3.99g | 32% | |
| Protein | 14.65g | 58% | |
| Vitamin C | 1.1mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2mg | 22% | |
| Calcium | 60mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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