Swedish Pecans

Swedish Pecans


  • 3½ cups pecan halves 
  • 2 beaten egg whites
  • ½ lb butter
  • 1 cup sugar
  • A dash of salt


  1. Place pecans in jelly-roll (cookie sheet with sides) and toast in 325 degree oven a little. Avoid burnt taste.
  2. Beat remaining ingredients together until dry and stiff. Add nuts and stir until coated.
  3. Melt butter in jelly-roll pan. Spread meringue nuts out well. Try to seperate. 
  4. Bake for a total of 30 minutes. Turn gently only once after 10 or 15 minutes. May require less than 30 minutes for light tan color.

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