Here is another recipe I made on Sunday. I found the recipe in a magazine in a Splenda advertisement. Yummy, but it sure seems like 13 cups of popcorn is much more than it really is.
13 cups freshly popped corn
1 egg white, lightly beaten
2 tbsp honey
2 tsp vanilla extract
1/2 tsp salt
3/4 cup Splenda No Calorie Sweetener, Granular
1/2 cup salted roasted peanuts
Preheat oven to 325. Spray 15″ x 10″ x 1″ pan with cooking spray. Put popped corn in large bowl. Set aside.
Combine egg white, honey, vanilla, salt, and Splenda Granular in mixing bowl, whisk until blended. Stir in peanuts. Pour mixture over popped corn, toss to coat. Spread mixture in prepared pan.
Bake 25 minutes. Stir occasionally. Remove from oven, spread on waxed paper to cool. Store in an airtight container.