Cinnamon Sugar Popcorn

In a large pot with a lid, heat 1 tablespoon of coconut oil over medium-high heat.

Add 1/2 cup of popcorn kernels to the pot and cover with the lid, leaving it slightly ajar to allow steam to escape.

Gently shake the pot back and forth across the burner as the kernels begin to pop. Continue until the popping slows to about 2-3 seconds between pops, about 3-5 minutes.

Remove the pot from heat and transfer the popcorn to a large mixing bowl, being careful to leave any unpopped kernels behind.

In a small microwave-safe bowl, melt 2 tablespoons of butter for about 30 seconds.

Add 2 tablespoons of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the melted butter. Stir until well combined.

Drizzle the butter mixture over the popcorn and toss gently to coat evenly.

In a separate small bowl, mix 1/4 cup of vanilla whey protein powder with any remaining cinnamon-sugar mixture.

Sprinkle the protein powder mixture over the popcorn and toss again to coat evenly.

In a small microwave-safe bowl, melt 1 cup of mini marshmallows for about 30 seconds until just melted.

Quickly drizzle the melted marshmallows over the popcorn and gently toss to create sweet, sticky clusters.

Spread the popcorn mixture on a baking sheet lined with parchment paper and allow to cool for about 5 minutes before serving.