13 cups freshly popped corn
1 egg white, lightly beaten
2 tablespoons honey
2 teaspoons vanilla extract
3/4 cup SPLENDA® No Calorie Sweetener, Granular
1/2 teaspoon salt
1/2 cup salted roasted peanuts
PREHEAT oven to 325°F. Spray a 15- x 10- x 1-inch pan with cooking spray. Place popped corn in a large bowl. Set aside.
COMBINE egg white, honey, vanilla, SPLENDA® No Calorie Sweetener, Granular and salt in a small mixing bowl, whisking until blended. Stir in peanuts. Pour mixture over popped corn, tossing to coat. Spread mixture in prepared pan.
BAKE 25 minutes, stirring occasionally. Remove from oven and spread on waxed paper to cool. Store in an airtight container.