Swedish Nuts

  • Makes: 12 servings
  • Yields: about 12 servings or 2 pounds
  • Prep: 20 mins
  • Bake: 10 mins 350°F
  • Bake: 30 mins 325°F
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Swedish Nuts
cups walnut or pecan halves
Dash salt
cup sugar
cup butter
  1. To toast the walnut or pecan halves, spread the nuts in a single layer in a shallow baking pan. Toast nuts in a 350 degree F oven about 10 minutes, stirring occasionally.
  2. To make the meringue, in a large mixer bowl beat egg whites and salt with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time, beating with the electric mixer on high speed and scraping the sides of the bowl occasionally. Continue beating with the electric mixer on high speed, scraping the sides of the bowl occasionally until stiff peaks form (tips stand straight). Fold the toasted walnut or pecan halves into the meringue.
  3. Melt the butter in a 15x10x1-inch baking pan. Spread the meringue mixture over the melted butter. Bake in a 325 degree F oven about 30 minutes or until the meringue mixture is a light golden brown color and all the butter or margarine is absorbed. During baking, stir the meringue mixture about every 8 minutes. Cool completely. Store tightly covered. Makes about 12 servings or 2 pounds.
From the Test Kitchen

Up to 1 week ahead, prepare nuts. Store in the refrigerator in a tightly covered container.

Nutrition Facts (Swedish Nuts)
    Per serving:
  • 317 kcal cal.,
  • 28 g fat
  • (7 g sat. fat,
  • 22 mg chol.,
  • 104 mg sodium,
  • 16 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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