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

Preheat oven to 325°F. Melt butter in 13 X 9 X 2 glass baking pan. Beat egg whites, at room temperature, until soft peaks form. Gradually add sugar and salt beating until very stiff. Fold in pecans. Spread mixture into melted butter.

Bake 30 to 35 minutes, stirring at 10 minute intervals, until butter is absorbed and coating is browned on nuts. Remove and spread on wax paper to cool. Store on air tight container.

Yield 3 1/2 cups.