Preparation Time: 30 minutes
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.
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