2 eggs, whites only, at room temperature
1 cup packed brown sugar
1/4 cup butter or margarine, melted
1 pound shelled walnuts, pecans, cashews, or peanuts (or a mixture of your choice)
Heat oven to 275 degrees. Have a 15-1/2 X 10-1/2 inch jelly roll pan ready. Beat egg whites in a large bowl with electric mixer until soft peaks form when beaters are lifted. Gradually add sugar, beating until whites are stiff and glossy. Stir in butter; add nuts and toss to coat well. Spread in ungreased pan. Bake 1 hour or until meringue is dry, stirring every 15 minutes to separate nuts. Cool completely in pan on wire rack. Makes 5 cups. Store tightly covered at room temperature up to 2 months. (If they last that long!)
It's nice to put these in a decorative tin to give for Christmas presents or for any other holiday. They are so easy to make, but so tasty!