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Bake time: 20-25 minutes
13 cups freshly popped popcorn
1 egg white
2 tablespoons dark molasses
2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup Splenda Granular
1/2 cup dry roasted peanuts
Preheat oven to 325F. Spray an 11x13" pan with nonstick cooking spray and set aside.
Place popcorn in large bowl. In small bowl, add egg white, molasses, vanilla, salt and Splenda Granular; whisk well. Add peanuts and stir until peanuts are coated. Pour over popcorn. Toss until popcorn is coated.
Place on prepared baking pan. Bake 20-25 minutes, stirring occasionally, until mix is crispy. Remove mix from oven and spread onto parchment or waxed paper to cool. Cool to room temperature before serving.
Makes 10 (1 1/4 cup) servings
Nutritional information per serving: cal 110, cal from fat 35, total fat 4g, sat fat 1g,
chol 0mg, sodium 240mg, total carb 15g, fiber 2g, sugar 3g, protein 3g
Exchanges per serving: 1 starch, 1 fat
