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

Chop popped corn finely and mix with nuts. Beat egg whites in separate bowl until foamy. Gradually add sugar and continue beating until egg white form stiff peaks. Fold popcorn and nut mixture into egg whites. Drop by 1/2 teaspoonful onto lightly oiled cookie sheet. Bake in preheated 300 degree oven for 30 to 35 minutes. Transfer to cookie rack immediately.