Wednesday, December 18, 2013

Swedish Nuts


  • 3 1/2 c. pecan halves
  • 2 egg whites
  • 1 cup sugar
  • Pinch salt
  • 1/2 cup butter


Preheat oven to 325 degrees. Beat egg whites until frothy. Add salt, then sugar, one tablespoon at a time, beating until stiff peaks form. Fold nuts into meringue. Melt butter in 15x10 inch jellyroll pan. Spread coated nuts over butter.

Bake 30 minutes, stirring every 10 minutes, until nuts are covered in a light brown coating and  no butter is left in the pan. Cool and store in airtight container.

Makes about 4 cups
Photo by Brent BaSaw

Recipe from Sue Pence