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Holiday Nuts

Yield 12 cups


  • 4 cups pecan halves
  • 1 1/2 cups blanched whole almonds
  • 1 3/4 cups walnut pieces
  • 4 egg whites
  • Dash of salt
  • 2 cups sugar
  • 1 cup butter, melted

How to Make It

  1. Spread pecans, almonds, and walnuts evenly in a 15- x 10- x 1-inch jellyroll pan. Bake at 250° for 20 minutes or until lightly toasted. Remove from oven; set aside.

  2. Beat egg whites (at room temperature) and salt in a large mixing bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in toasted pecans, almonds, and walnuts.

  3. Pour melted butter into jellyroll pan. Spread nut mixture evenly over butter. Bake at 300° for 50 minutes, stirring every 15 minutes. Let cool completely. Store in airtight containers.

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