13 cups freshly popped popcorn
2 egg whites
1 1/2 teaspoons Worcestershire sauce
1/2 cup SPLENDA® No Calorie Sweetener, Granular
2 tablespoons sweet Hungarian paprika
1 1/2 teaspoons cayenne pepper (less if you don’t like spicy heat)
3/4 teaspoon salt
1 1/2 cups dry roasted salted peanuts
1 1/2 cups whole almonds, toasted
1 cup pecan halves, toasted
2 1/2 cups mini pretzels
PREHEAT oven to 325° F. Spray two 11-x13-inch jellyroll pans with cooking spray and set aside.
POP popcorn and set aside.
BLEND egg white, Worcestershire sauce, SPLENDA® Granular, paprika, cayenne and salt in a small mixing bowl.
TOSS peanuts, almonds, pecans and pretzels together in a large mixing bowl. Add egg white mixture and stir until thoroughly coated. Add popcorn and toss until thoroughly coated.
PLACE on prepared baking pans. Bake for 20-25 minutes or until mix begins to get crispy. Remove mix from oven and pour onto parchment or waxed paper to cool. Cool to room temperature before serving.
Nutritional Information Per Serving
Serving Size 2/3 cup; Total Calories 150; Calories from Fat 100; Total Fat 11g; Saturated Fat 1g; Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 11g; Dietary Fiber 2g; Sugars 1g; Protein 5g