- 3½ cups pecan halves
- 2 beaten egg whites
- ½ lb butter
- 1 cup sugar
- A dash of salt
- Place pecans in jelly-roll (cookie sheet with sides) and toast in 325 degree oven a little. Avoid burnt taste.
- Beat remaining ingredients together until dry and stiff. Add nuts and stir until coated.
- Melt butter in jelly-roll pan. Spread meringue nuts out well. Try to seperate.
- 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.