1/2 lb. English walnuts
1/2 lb. pecans
1/4 tsp. salt
2 egg whites
1 c. sugar
7 tbsp. butter

Spread nuts in pan and place in oven. Turn oven on to 325 degrees. While nuts are heating, beat egg whites until foamy; add salt and sugar gradually. Take nuts from oven and pour into bowl; stir until nuts are coated. Put butter into cake pan and melt to coat the bottom. Spoon coated nuts into the buttered pan (do not stir butter in for the first 10 minutes); place into oven. Cook for 40 minutes, stirring every 10 minutes. Spread on waxed paper to cool. Store in airtight container.