1 angel food cake
1 c. melted butter
1 egg white
1 box powdered sugar
2 c. nuts, finely chopped
2 tbsp. light rum

Cut angel food cake into 1x2 inch rectangles. Mix butter, rum, egg white, and enough powdered sugar to make a thin frosting. Dip cake squares in butter mixture, then roll in nuts. Place on waxed paper to dry. These are best if placed in a tin or airtight container for about 3 days before they are served.