| 4 | cups | pecans |
| 2 | . | egg whites |
| 1 | cup | light brown sugar |
| 1/4 | cup | butter |
| 1/4 | teaspoon | salt |
|
Melt butter in a shallow 9"x13" pan. Beat egg whites very stiff; gradually add salt and sugar. When thick and smooth, add pecans and mix until coated. Drop by spoonfuls into melted butter. Bake 1 hour at 300, stirring every 10 minutes until nuts are separated and lightly brown.
Cool and put in airtight containers. Will keep for several weeks. |