12 cups freshly popped popcorn
5 large egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups sifted confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups coconut flakes, lightly toasted
1 cup almonds, finely chopped and toasted
Line 2 large cookie sheets with foil; spray foil with non-stick spray and flour. Cook popcorn according to directions and let cool. Place popcorn, in batches, in food processor and coarsely chop (makes 6 cups). In large bowl at high speed, beat egg whites and salt until foamy. Add tartar slowly and beat until soft peaks from. Gradually add sugar; continue to beat until whites are firm with glossy peaks. Beat in extracts. Gently fold in popcorn, coconut, and almonds. Drop by heaping tablespoonfuls, placing 1-inch apart on cookie sheets. Bake 45-50 minutes until lightly browned. Remove from foil. Cool on wire rack. Store in airtight container.
Preparation Time: 30 minutes
Can also be flavored differently: mint, caramel, rum, etc.
Can be colored, just add food coloring with the extracts.
Experiment and have fun!
Contributor: Casey Pitts
Photo Credit: www.allrecipes.com (submitted by Harriett)