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2 large egg whites

2/3 cup sugar

2 1/2 tablespoons bay style seasoning

2 teaspoons Worcestershire sauce

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

3 cups Georgia Pecans

3 cups Georgia Peanuts

1/4 cup butter melted

1/3 cup finely grated Parmesan cheese



Preheat oven to 300º.


Line two large baking sheets with parchment paper. Grease lightly and set aside.


In a large bowl, beat egg whites to a meringue like consistency. Gradually add sugar, bay seasoning, Worcestershire sauce, cayenne pepper and salt.  Stir in nuts and butter and stir to evenly coat.  Add Parmesan cheese and stir gently.


Divide nuts between the two baking sheets in a single layer. Bake 30 to 40 minutes, rotating sheets during cooking time to allow for even cooking.  Do not allow to darken too much.

Line a work surface with parchment paper, and slide nuts onto paper to cool completely.

Store refrigerated in airtight containers or storage bags up to 3 weeks.


Makes 6 cups




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