In a small bowl, microwave, maple syrup, coconut oil, sririacha, peanut butter and lemon juice together for about 30 seconds until coconut oil melts and stir together well.
While it's melting, in another small bowl, mix spices, PB2, and nutritional yeast.
Drizzle the oil mixture over popcorn and toss well to coat.
Before the oil cools, sprinkle spice mixture over the popcorn and toss well again.
Spread popcorn on a parchment paper lined cookie sheet, and dry in a 200°F/93°C oven for 25 minutes.
Notes
Nutrition
Nutrition Facts
Spicy Thai Peanut Popcorn
Amount Per Serving
Calories 237Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Carbohydrates 27.1g9%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.