Toast 4 cups of nuts (walnuts, pecans, almonds, mixed - your choice) at 325F for 20 minutes. Let cool. (Or not. I really like this better when I don't pre-toast the nuts.)
Beat 2 egg whites until stiff. Add 1 cup sugar and a dash of salt. Fold in nuts until coated. Melt 1/2 cup butter on a cookie sheet and spread nuts over butter. Bake at 325F for 20-30 minutes or until butter is absorbed. Stir every 10 minutes while baking.
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