Spread almonds on a cookie sheet. Roast at 325 until lightly browned, about 15-20 minutes, stirring occasionally; cool. Melt butter in oven in a 13x9x2-inch baking pan.
Beat egg whites until stiff; add sugar and salt, and continue beating until very stiff. Fold in almonds, walnuts and pecans; spread nut mixture in baking pan over melted butter.
Bake at 325 about 30 minutes or until mixture is browned and all butter is absorbed, stirring and turning every 10 minutes to cook evenly. Yield: about 4 cups.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 20|
|Calories from Fat: 212 (77%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 12.2mg||4 %|
|Sodium 38.4mg||1 %|
|Potassium 157.6mg||4 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 11.6g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 274
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