This recipe has a light buttery taste with an egg white glaze. After it is baked in the oven you have something that is crunchy and delightful.
2 1/2 quarts of popped popcorn
1/2 cup butter, melted
2 egg whites
dash of salt
1 cup of sugar
Put popped popcorn in a large bowl, drizzle butter over popcorn and toss. In a separate mixing bowl beat egg whites and salt until frothy. Gradually beat in sugar and continue beating until stiff peaks form. Fold meringue mixture into buttered popcorn; continue folding until popcorn is evenly coated. Turn into lightly greased large, deep baking pan. Heat in a 325 oven 15 minutes, stirring several times. Makes two quarts.
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