Yield: 4 Cups
|4 cups||Oregon hazelnuts|
|2 \N||Egg whites|
|½ cup||Butter or margarine|
In a large shallow baking pan, toast hazelnuts in 325 oven, 15 minutes, stirring occasionally. Meanwhile, beat egg whites until foamy; gradually add sugar and salt, beating until stiff. Fold in toasted hazelnuts. Melt butter in same pan; spread nut mixture on top. Bake 30 to 40 minutes at 325 or until nut are browned and butter is absorbed. Stir nuts thoroughly every 10 minutes during baking.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board