THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS
1. Preheat oven to 350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10 minutes, until golden.
3. Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form.
5. In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape.
9. Wrap each in waxed paper.
Yield: Makes 2-1/2 pounds Dee Penrod