1. Line a rimmed baking sheet with heavy duty foil, making sure foil covers sides as well as bottom of pan (this saves on cleanup). Slice butter into 6 pieces and place on baking sheet. Put sheet in oven and preheat to 350 degrees F.

2. In a large bowl, use an electric mixer on medium-high to beat egg whites, sugar, and salt until thick, white, and glossy, about 6 minutes. Sprinkle in cardamom and beat for a few seconds until incorporated.

3. Check baking sheet. If butter has melted, remove from oven. Tilt pan so butter completely coats bottom of pan.

4. Add pecans to egg white mixture. Use a wooden spoon or rubber spatula to mix gently, coating nuts thoroughly with egg white mixture.

5. Drop large spoonfuls of nuts around baking sheet in an even layer. Use a spatula to scrape any remaining egg white mixture onto nuts on pan.

6. Bake at 350 degrees F for a total of 25 to 30 minutes. After first 10 minutes, remove from oven and stir. Mixture will appear slightly puffed, but will deflate as you stir. Bake for another 10 minutes and repeat, stirring nuts thoroughly. Bake for another 5 minutes, and check. Nuts should appear coated with pale tan sugar and should appear dry; if they still seem slightly moist, bake for another 5 minutes. During these last 10 minutes, watch carefully, as nuts can burn easily at this point.

7. When nuts are done, remove from oven. Let pan cool on a rack for about 30 minutes, then package into airtight containers. Nuts may be stored in a resealable plastic bag in the fridge or freezer for up to one month; they keep at room temperature for about two weeks.

Source: Hannaford fresh Magazine, November - December 2007