INGREDIENTS

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

DIRECTIONS

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.