13 cups popcorn (I use air popped)
1 egg white (lightly beaten)
2 tbsp honey (I used sugar free cause that is what I had)
2 tsp vanilla extract
1/2 tsp salt
3/4 cup splenda (I used about half of this -- seemed like alot)
1/2 cup craisins
1/2 sliced or slivered almonds (could substitute peanuts too)
Preheat oven to 325
Spray cookie sheet with non-stick spray. Put popped corn in large bowl.
Combine egg white, honey, vanilla, salt and splenda, whisk until blended. Stir in almonds and craisins. Pour mixture over popped corn, toss to coat. Spread mixture on prepared pan.
Bake 25 minutes. Stir occasionally.
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