preparation
Heat oven to 325°. Spread nuts in 15 x 10 x 1-inch jelly roll pan. Bake, stirring occasionally for 20 to 25 minutes or until lightly toasted. In small bowl, stir together sugar, cinnamon, nutmeg and salt. In small mixer bowl, beat egg whites at high speed, scraping bowl often, until soft peaks form (1 to 2 minutes). Continue beating, gradually adding sugar mixture until stiff peaks form (1 to 2 minutes). By hand, fold in nuts and orange peel. In same jelly roll pan melt butter in oven (4 to 6 minutes). Spread nut mixture over butter. Bake, stirring every 10 minutes for 25 to 30 minutes or until nuts are brown and no butter remains. Cool completely. Store in airtight container. Makes 6 cups. |