Popcorn is the perfect treat for movie nights, game nights, or summer parties 🍿 These recipes are easy to make, the perfect balance of sweet and salty, and protein-packed! Let's get poppin'! 

S’mores Popcorn

Makes 8 servings
155 calories / 7F / 21C / 4P / per serving

12 cups air-popped popcorn 
3 Tbs. grass-fed butter 
1 serving CSE Toasted Marshmallow Protein Powder
8 graham crackers (2 sheets)
1 cup mini marshmallows
150g semi-sweet chocolate chips

1. Pop the popcorn into a large bowl; set aside.

2. In a food processor, or by hand, crush graham crackers; set aside.

3. Place the butter in a bowl and microwave until melted. Drizzle over the popcorn and toss until well coated. Sprinkle the protein powder and crushed graham crackers over the top and toss until well coated. 

4. Pour the popcorn out onto a large baking sheet lined with parchment paper. Scatter mini marshmallows throughout; set aside.

5. Place the chocolate chips in a bowl and microwave in 30-second intervals until chocolate is melted and smooth. Drizzle evenly over the popcorn. Place in the fridge to harden for 5-10 minutes. Enjoy!

Confetti Protein Party Pop

Makes 10 servings
220 calories / 8F / 35C / 5P / per serving

½ cup popcorn kernels
¾ cup raw honey
3 Tbs. white chocolate chips
⅓ cup natural almond butter 
1 serving CSE Cake Batter Protein Powder
Toppings: 
Sea salt, to taste
¼ cup white chocolate chips
3 Tbs. rainbow sprinkles, naturally colored

1. Pop the popcorn and pour into a large bowl; set aside.

2. Place three tablespoons of white chocolate chips, honey, and almond butter in a saucepan over medium/low heat until melted together and pourable. Remove from heat.

3. Whisk in the protein powder until smooth. Pour over popcorn and mix until popcorn is well coated.

4. Pour popcorn mixture on a baking sheet lined with parchment paper and sprinkle with sea salt.

5. Melt ¼ cup white chocolate chips and drizzle over popcorn. Add sprinkles and let cool to harden. Enjoy!

Peanut Butter Cup Popcorn

Makes 8 servings / about 85g per serving
400 calories / 19.5F / 42.5C / 14P / per serving

12 cups (72g) air-popped popcorn
1 cup (8 oz.) CSE Sweet Classic Peanut Butter or natural peanut butter
¾ cup (6 oz.) raw honey
2 Tbs. grass-fed butter
1 tsp. vanilla extract
Pinch sea salt
1 Tbs. cocoa powder
1 serving CSE Chocolate Peanut Butter Protein Powder
Toppings:
60g dark chocolate chips
¼ cup (32g) powdered peanut butter
1 serving CSE Chocolate Peanut Butter Protein Powder

1. Pop the popcorn kernels (about ⅓ cup) into a large bowl. Remove all unpopped kernels from the bowl; set aside.

2. Add the peanut butter, honey, butter and vanilla to a small sauce pan over low-medium heat. Whisk until well combined and melted down. Remove from heat.

3. Add the sea salt, cocoa powder and protein powder to the pot with the peanut butter mixture. Stir until combined. Pour over the top of the popcorn while the sauce is still warm and stir until the popcorn is well coated.

Cotton Candy Popcorn

Makes 10 servings
150 calories / 7F / 21C / 3P / per serving

⅓ cup popcorn kernels
1 cup white chocolate chips
½ tsp. coconut oil
1 serving CSE Cotton Candy Protein Powder (Limited Edition Flavor)
Dash of sea salt

1. Air-pop the popcorn. Melt together the white chocolate chips and coconut oil, then remove from heat.

2. Mix the protein powder with the white chocolate chips and coconut oil, then pour over popcorn and toss to coat. Sprinkle salt over the top and enjoy!

White Chocolate Oreo Popcorn

Makes 8 servings
300 calories / 16.5 / 31.5 / 6.5P / per serving

12 cups air-popped popcorn (6 Tbs. kernels)
¼ cup grass-fed butter
40g CSE Cookies ‘N Cream Protein Powder
¼ tsp. sea salt
1 cup white chocolate chips
8 Oreo Cookie Thins

1. Pop the popcorn into a large bowl; set aside. 

2. Place the butter in a bowl and microwave until melted. Drizzle over the popcorn and toss until well coated. Sprinkle the protein powder and sea salt over the top and toss until well coated. 

3. Pour the popcorn out onto a large baking sheet lined with parchment paper. Set aside.

4. Place the white chocolate chips in a bowl and microwave for 30 seconds at a time until melted and smooth. Drizzle evenly over the popcorn. Crumble the cookies over the white chocolate, so it sticks to the popcorn. Place in the fridge to harden. Enjoy!