Roma Lou Radmall lived in my neighborhood during my junior high and high school years, and she had the reputation of being the best cook on the planet. Although I knew my own mother was actually the better cook, Roma Lou submitted the following recipe for Roma Lou’s Buttered Sugared Nuts in the 1966 church/neighborhood cookbook, and these nuts have become one of my family’s favorite Christmas treats. Not only are these luscious nuts quick and easy to make, as well as hard to resist, they are perfect for packaging in small gift bags or filling treat jars and candy dishes. If they are hidden, they stay fresh for a week or two in a cool, dry place, so they can be made well in advance of the holiday.

This recipe can be successfully doubled on one jellyroll pan, and it’s a good idea to do so. It’s no guarantee that you won’t run out, but it will help.

12 Servings

2 egg whites
1 cup sugar
1 dash salt

1/2 cup butter

2 cups pecan halves, or substitute any unsalted nuts such as walnuts, hazelnuts, cashews, etc.

1. Preheat oven to 325°.
2. Beat the egg whites until frothy; with the mixer on high speed, sprinkle the sugar over the egg whites, a little at a time.
3. Scrape the sides down, add the salt, then beat until the mixture is glossy and forms stiff peaks.
4. Stir in the nuts and mix until all are well-coated.
5. Melt the butter on a large jellyroll pan and spread the nut mixture over the butter.
6. Bake 20-25 minutes, stirring every 10 minutes, until the butter is absorbed.
7. Remove from the oven and cool thoroughly before storing in an airtight container.

Amount Per Serving
Calories 269 Calories from Fat 181
Percent Total Calories From:
Fat 67% Protein 3% Carb. 30%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 6 g
Cholesterol 21 mg
Sodium 112 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars 17 g
Protein 2 g

Vitamin A 6% Vitamin C 1% Calcium 0% Iron 2%