A friend gave us these in a mason jar with a bow one Christmas along with the recipe. We’ve been making them every year since.
Roast in roasting pan the following quantity of nuts at 325F until lightly toasted –
- 1 Cup Pecan halves
- 1 Cup Whole Almonds
- 2 Cups Walnut halves
Let nuts cool. In large bowl beat until stiff peaks form –
- 2 egg whites
- dash salt
- 1 cup sugar
Fold cooled roasted nuts into meringue until well coated. At same time melt 1/2 Cup (1 stick) of butter in roasting pan. Return meringue coated nuts to roasting pan with melted butter.
Bake nuts at 350F for 40-50 mins and stir every 10 mins until meringue forms crunchy coating on nuts. Once you try these it’s likely you’ll be making double batches of them like we do every year. Very addictive.
If you make/bag these for Christmas gift baskets you’ll wind up with a bunch of egg yokes. This year we started a new holiday tradition and made creme brulee so all those yokes don’t go to waste.
The recipe for creme brulee can be found at – http://www.dehydratorbeefjerky.info/non-dehydrator-recipes/creme-brulee