4 c. nuts (pecans, walnuts, almonds), unsalted
1 c. sugar
Dash of salt
3 egg whites, beaten stiff
1 stick butter

Toast nuts in slow oven (325 degrees) until light brown. Fold sugar gradually into beaten egg whites. Fold nuts into egg white mixture (meringue). Melt butter in large pan (jelly roll pan 15 1/2 x. 10 1/2 x 1 inches); then spread nut mixture over melted butter in pan. Bake in slow oven (325 degrees) for 30 minutes, stirring every 10 minutes, or until no butter remains in pan and nuts are coated a golden brown. Cool. Store in jars or tins.