1 lb. blanched almonds
4 c. walnut halves (pecans may also be used)
2 c. sugar
Dash of salt
4 stiffly beaten egg whites
3/4 c. butter

Spread nuts in large shallow baking pan and toast at 325 degrees until light brown. Fold sugar and salt into stiffly-beaten egg whites to form meringue. Fold nuts into meringue making sure they are all coated.

Melt butter in shallow baking pan and spread nuts into butter. Toast at 325 degrees for about 30 minutes, stirring them every 10 minutes so that all the butter is absorbed.

NOTE: These are especially nice at Christmas time.