1/2 lb. (2 c.) walnut halves
1/2 lb. (2 c.) pecan halves
1/2 lb. (2 c.) almonds, blanched

Heat oven to 325 degrees. Toast nuts on a cookie sheet or pan until light brown. COOL! 3 egg whites Dash of salt 1/2 c. butter

Beat egg whites until stiff. Add sugar and salt a little at a time. Beat until forms stiff peaks. Melt butter on cookie sheet 11x14 inch or larger.

Fold COOL NUTS into meringue, cover well, pour onto buttered cookie sheet. Bake at 325 degrees for 30 minutes. Turn nuts every 10 minutes until nuts are brown and there is no butter remaining. Cool - break into pieces.