Christmas Pecans

I sent these to a friend, who said they were delicious. She asked me for the recipe, so I thought maybe my gather friends would like the recipe too.  After these nuts are baked, they almost melt in your mouth. Sorry, I didn't think to take a picture when I made them, and there are none left.

2 egg whites, at room temperature (do not use refrigerated liquid egg whites)
1/8 tsp. kosher or sea salt (I used regular salt)
1 tsp. vanilla extract
1 cup packed light brown sugar
1 pound shelled large or jumbo pecan halves
1/4 lb unsalted butter (I only had salted butter, so I used that)

1. Position a rack in the center of the oven. Preheat oven to 275. Have ready a large, rimmed baking sheet, preferably a light-colored nonstick pan for easier cleanup.

2. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Add salt and beat on medium-high speed until soft peaks form, 2-3 minutes. In a separate bowl, pour vanilla extract over brown sugar. Then add sugar mixture, 2 Tbsp at a time, to egg white mixture, beating on high speed to form a strong, shiny meringue (about 10 minutes). Remove bowl from mixer and use a rubber spatula to gently fold in pecan halves until well coated.

3. Meanwhile, melt butter on a baking sheet in the oven (3 to 5 minutes). Be careful not to let butter brown. Gently tip baking sheet so that butter coats bottom of pan.

4. Using a rubber spatula, spread nuts over butter, without stirring, to form an even layer without deflating meringue.

5. Bake nuts for 1 hour 15 minutes to 1 1/2 hour, stirring nuts every 15 minutes. Remove from oven when nuts are separated, have absorbed butter and are browned but not dark brown. (I stirred them once during the cooking time)

6. Immediately turn nuts out on a counter lined with a long sheet of aluminum foil and allow to cool completely. Store in a tightly covered tin or covered glass container, or present in gift bags or boxes lines with decorative waxed paper. Will keep for 2 to 3 weeks.