4 tsp. (1/2 stick) butter, melted
1 1/2 cups popped corn, chopped up
2 egg whites
2/3 cup sugar
1/2 tsp. salt
1 tsp. vanilla
blanched toasted almonds or shelled walnuts

Add butter to popped corn. Beat egg whites until stiff. Add sugar gradually. Add to corn mixture. Add salt and vanilla. Drop mixture from teaspoon onto greased cookie sheet. Shape into rounds. Decorate cookies with nuts. Bake at 325°F for 7 minutes.

Submitted by: Michelle Parker