13 cups freshly popped popcorn
1 egg white
2 tablespoons dark molasses
2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup Splenda granulated
1/2 cup dry roasted peanuts

Heat oven to 325°F. Spray 1x13 inch pan with nonstick cooking spray. Whisk together all but peanuts. Add peanuts and stir till coated. Pour over popcorn and toss till coated. Place in prepared pan. Bake 20-25 minutes, stirring occasionally, till mix is crispy. Remove from oven and spread onto parchment or waxed paper. Cool to room temperature before serving.