Swedish Nuts

Beat egg whites until stiff.

Add sugar slowly, folding as for a meringue.

Add a pinch of salt.

Stir or fold in nuts (I use a mixture of pecans, walnuts and almonds) into meringue, being sure they are all well coated.

Melt oleo in large, shallow pan. (Sometimes I use the broiler pan.) Spread meringue coated nuts in melted oleo.

Place in a 325° oven; allow nuts to cook slowly. Stir every 15 minutes; keep baking until nuts are brown and all oleo is absorbed.

Cool on waxed paper; store in airtight containers.