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NUTS - Butter Meringue Nuts
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Yield: about 8 cups
Preparation time:
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Rebecca Rather's Butter Meringue Nuts Ingredients | |
4 cups (16 ounces) | whole pecans |
2 cups (8 ounces) | blanched almonds |
½ cup (1 stick) | salted butter |
2 large | egg whites |
Dash | kosher salt |
1 cup | sugar |
Directions
Preheat oven to 325 F. Spread the nuts on a large, rimmed baking sheet and toast until lightly brown and fragrant, 7 to 9 minutes. Transfer the nuts to a large bowl.
Place the butter on the rimmed baking sheet and return it to the oven to melt.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. Add the salt, then beat the sugar into the egg mixture about ¼ cup at a time. Gently stir the nuts into the meringue mixture.
Evenly spread the nut mixture on the baking sheet with the melted butter. Bake 30 minutes, stirring every 10 minutes to ensure that the butter is evenly distributed among all the nuts. The nuts are done when all of the butter has been absorbed and the meringue coating is light brown. Remove from the oven and let cool completely. Store the nuts in an airtight container for up to 1 week.
Makes about 8 cups.
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