- 2 cups whole blanched almonds
- 1 1/2 cups pecan halves
- 1 1/2 cups whole almonds
- 1 cup sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. salt
- 2 egg whites
- 1 Tbsp. freshly grated orange peel
- 1/2 cup Land O' Lakes® Butter
Heat oven to 325°F. Spread all nuts in 15x10x1-inch jelly-roll pan. Bake, stirring occasionally, for 20 to 25 minutes or until lightly toasted.
Stir together sugar, cinnamon, nutmeg and salt in small bowl. Beat egg whites in small mixer bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding sugar mixture, until stiff peaks form. Gently stir in nuts and orange peel by hand.
Melt Land O' Lakes® Butter in oven in same jelly-roll pan (4 to 6 minutes). Spread nut mixture into pan. Bake, stirring every 10 minutes, for 20 to 30 minutes or until nuts are brown and no butter remains. Cool completely. Store in airtight container.