Ingredients for Candied Popcorn Splenda
- Popped Popcorn
- 1 large egg white
- Dark Molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Splenda Granular
- Dry Roasted Peanuts
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How to Make Candied Popcorn Splenda
- Preheat oven to 325°F (160°C).
- Lightly grease an 11x13 inch baking pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, place 6 cups of air-popped popcorn (about 10 ounces).
- In a medium bowl, whisk together 1 large egg white, 1/4 cup molasses, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/2 cup Splenda Granulated Sweetener.
- Add 1 cup of peanuts (or other nut of your choice) to the wet ingredients and stir until evenly coated.
- Pour the wet ingredients over the popcorn in the large bowl. Toss gently until all popcorn pieces are evenly coated.
- Spread the popcorn mixture evenly in the prepared baking pan.
- Bake for 20-25 minutes, stirring halfway through, until the candy coating is crispy and golden brown.
- Remove from oven and immediately spread the popcorn onto parchment paper or wax paper to cool completely. Allow to cool to room temperature before serving.
- Enjoy your delicious and diabetic-friendly candied popcorn!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
3g
Carbs
3g
