1 c. unsalted popped corn, chopped
1 c. finely chopped walnuts
3 egg whites
1 c. powdered sugar
1/4 tsp. vanilla

Chop popped corn fine and mix with the nuts. In a separate bowl, beat egg whites until foamy. Add sugar and continue beating until stiff peaks form. Add vanilla and beat. Fold in popped corn and nut mixture. Drop by half teaspoonfuls onto a lightly greased cookie sheet. Bake in preheated 300 degree oven 30-35 minutes. Transfer to cooling rack immediately. About 5 dozen.