Candy Popcorn - Diabetic Friendly

If you like sweet and salty in the same bite, this is the recipe for you.  I love it.  I have made this for others that begged for more of it.  I have provided the link to the original recipe, since it is not mine.  I'll be making some of this sometime next week for our upcoming camping/reenactment trip, and I'll definitely have to make extras. 

Candy Popcorn

Ingredients:
13 cups freshly popped popcorn
1 egg white
2 Tbsp. dark molasses
2 tsp. vanilla extract
1/2 tsp. salt
3/4 cup SPLENDA Granular
1/2 cup dry roasted peanuts

Instructions:

1. Preheat oven to 325 degrees.
2. Coat a 11×13 inch nonstick pan with cooking spray and set aside.
3. In a large bowl, place popcorn.
4. In another small bowl, add egg white, molasses, vanilla extract, salt and SPLENDA Granular and whisk well. Add peanuts and stir well until coated.
5. Pour the whisked mixture over popcorn. Toss the mixture until popcorn is coated.
6. Place on prepared baking pan. Bake 20 to 25 minutes, stirring occasionally, until mix is crispy.
7. Remove mix from oven and spread onto parchment or waxed paper to cool. Cool to room temperature before serving.

WOW!!! Really good. Also, drizzle melted chocolate into the mix. Great recipe. 110 Calories; 15g Total Carbohydrate; 4g Total Fat; 1g Saturated Fat; 0mg Cholesterol; 3g Protein; 240mg Sodium; 2g Dietary fiber; 3g Sugars.

Nutritional Information:
Exchanges per serving: 1 Starch; 1 Fat.

http://www.diabetesnotes.com/guilt-free-diabetic-candy-popcorn-recipe-using-splenda-substitute/