Post by mandie68 on Feb 21, 2006 15:57:20 GMT -5
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 325 degrees F. 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; 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 to 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
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 325 degrees F. 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; 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 to 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