Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Large egg Whites
- 1½ teaspoons salt
- ¾ cup sugar
- 2 teaspoons worcestershire sauce
- 2 tablespoons paprika (preferably Hungarian Sweet )
- 1½ teaspoons cayenne
- 1½ cups Whole blanched Almonds (about ½ pound)
- 1½ cups hazelnuts (about ½ pound)
- 1½ cups pecans (about ½ pound)
- ¾ Stick (6 tablespoons) unsalted Butter, Melted and Cooled
Directions
Preheat Oven to 325°F.
In a Bowl with an Electric Mixer Beat Whites with salt until Very Foamy and Gradually Beat in sugar, worcestershire Sauce, paprika, and cayenne. Stir in Nuts and butter, Combining Well, and Spread in a Large Shallow Baking Pan.
Bake Nuts in Middle of Oven, Stirring Every 10 minutes, until Crisp and Golden, about 30 to 40 minutes. Spread Nuts on a Sheet of Foil and Cool. Break up Nut Clusters. Nuts May be Made 1 Week Ahead and Kept in an Airtight Container at Room Temperature.