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Recipe
Harrietta's Swedish Nuts
1 cup sugar
Dash salt
2 egg whites, stiffly beaten to form peaks
3/8 cup butter
1 1/2 cup walnuts
2 cups pecans
(Or any combination of nuts to make 3 1/2 cup nuts)
1. Preheat oven to 325 degrees.
2. Fold sugar and salt into stiffly beaten egg whites. Melt butter on bottom of large pan, then add nuts to the sugar and egg white mixture and spread in pan with melted butter. Put in oven.
3. Turn with a flat spatula every 10 minutes, baking for a total of 25 minutes. The sugar and egg white mixture should turn white and kind of crystalized. Some of the butter may not be absorbed.
4. Put nuts on a paper towel to finish drying and absorb any oil not absorbed by the nuts. They may stick a little bit to the paper towels, but you can roll them off pretty easily.
Store in a covered container, not refrigerated, for up to a week.
1 cup sugar
Dash salt
2 egg whites, stiffly beaten to form peaks
3/8 cup butter
1 1/2 cup walnuts
2 cups pecans
(Or any combination of nuts to make 3 1/2 cup nuts)
1. Preheat oven to 325 degrees.
2. Fold sugar and salt into stiffly beaten egg whites. Melt butter on bottom of large pan, then add nuts to the sugar and egg white mixture and spread in pan with melted butter. Put in oven.
3. Turn with a flat spatula every 10 minutes, baking for a total of 25 minutes. The sugar and egg white mixture should turn white and kind of crystalized. Some of the butter may not be absorbed.
4. Put nuts on a paper towel to finish drying and absorb any oil not absorbed by the nuts. They may stick a little bit to the paper towels, but you can roll them off pretty easily.
Store in a covered container, not refrigerated, for up to a week.