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Ingredients
- 1 lb. pecan halves
- 2 egg whites, beaten until stiff
- 1 c. sugar
- dash of salt
- 1/2 c. margarine, melted
Method
- Toast pecan halves in 325° oven until golden brown.
- Beat egg whites until stiff.
- Fold in sugar and salt.
- Fold in nuts.
- Melt margarine on large cookie sheet.
- Spread nut mixture over margarine.
- Bake 30 minutes at 325°.