Place the nut butter and rice syrup in a saucepan and cook over medium heat until warm, about 1 minute. You don’t want the mixture to cook or boil, just loosen up a bit so it becomes spreadable.

Pour the mixture over the popcorn in a bowl and with a rubber spatula or using your hands, coat the popcorn with the nut butter mixture.

Take a small portion (a little less than a 1/4 cup) of the popcorn mixture with slightly wet or damp hands and roll into 1 1/2 inch balls.

Serve.