1 ½ Cups blanched almonds
(to blanch almonds, boil raw almonds in water for 2-3 minutes and peel skin off)
2 Cups Pecans
1 Cup Sugar
Dash Salt
2 Stiff beaten egg whites
½ Cup Margarine

Toast almonds and pecans in slow oven (325) till light brown. Fold sugar and salt into egg whites, beat until stiff peaks form. Fold nuts into meringue. Melt butter on cookie sheet, spread nut mixture over butter. Bake in slow oven (325) about 30 minutes stirring every 10 minutes or until nuts are coated with a brown covering and no butter remains in the pan.