2 c. pecans
2 egg whites
1 c. sugar
Pinch of salt
1/2 c. butter

Makes 3 cups. Toast pecans in oven very lightly. Beat egg whites very stiff with beater and put in 1 cup sugar and a pinch of salt. Beat some more. Melt butter on cookie sheet (Mama uses a jelly roll pan). Add pecans to stiffly beaten egg whites and spread on buttered cookie sheet. Bake in 250 degree oven, turning often with spatula until lightly brown and dry.