Pumpkin Flavored Homemade Microwave Popcorn

Preheat oven to 400ºF. Bake pecans on a small baking sheet until lightly toasted, about 8–10 minutes. Once toasted, roughly chop and set aside.

While pecans toast, pop popcorn using preferred method of popping. To make it in the microwave, place the popcorn kernels in a brown paper bag and fold the top over loosely. Place upright in the microwave and cook until there are a few seconds between pops, about 3 seconds between. I have a 1000-watt microwave and it took about 1 minute 40 seconds.

While popcorn pops, combine coconut butter, coconut oil and maple syrup in a small pot on medium/low heat and warm until mixture is fluid, mixing together well. It will be grainy from the coconut butter.

Pour the mixture into a large bowl and add the popped popcorn. Toss until evenly coated. I find it’s easiest to use your hands to really rub the coconut butter mixture into the popcorn, as it’s on the thick side.

In a large resealable bag (I used a gallon bag) shake together the protein powder, pumpkin pie spice and a pinch of sea salt. Add the popcorn into the bag, close the zipper and shake around until the popcorn is evenly coated. Taste and add an additional tablespoon of protein, if desired. Add pecans and shake around.

Devour!

Notes:
1. I like this with 5 tablespoons protein powder, but it really depends how strong of a flavor your protein has, so adjust to your taste. I tried with both whey and plant based protein as well. Use what you like!
2. Popcorn will stay good in an airtight container at room temperature for 3–5 days. If you can wait that long.