Swedish Nuts

Directions

1. 1
   Toast nuts in a low oven in a jelly roll pan for about 5 minutes.
2. 2
   Fold sugar and salt into egg whites, while beating and whip to a stiff meringue.
3. 3
   Fold nuts into meringue.
4. 4
   Melt margarine in jelly roll pan (15 1/2 x 10 1/2 x 1-inch) in 325° oven.
5. 5
   Spread nut mixture over margarine, separating nuts as much as possible. Bake at 325° for 30 minutes.
6. 6
   Turn nuts over with a spatula every 8 minutes.
7. 7
   They are ready when covering is light brown and no margarine remains in pan.