Is popcorn gluten free? Yes it is and it can be SO much more fun than just a bag popped in the microwave.
You know that feeling when you want something sweet after dinner? O yes, this is one of my most favorite gluten-free desserts.
Do you get that feeling in the middle of the day when you’re yearning for a fun snack?
Yea. I get those feelings, too.
All the time.
Well, those feelings are what sparked my thinking for creating this yummy popcorn recipe.
I’ve been receiving a bunch of requests for fun snacks and kid-friendly treats that aren’t filled with sugar.
So, I started playing around in my kitchen and had a fun little time tossing together homemade popcorn and a lot of healthy and nutritious ingredients. The best part of this is the Pecan ‘Parmesan’ Cheese that I created using nuts and sea salt in the food processor. As noted below, feel free to use any nut you’d like but I’d recommend only using pecans, almonds or Brazil nuts to make your desired ‘Parmesan’ cheese that can be sprinkled on this recipe as well as used on other recipes throughout the week such as pasta, salads and roasted veggies just in time for winter! It’s my way of thinking I’m eating Parmesan cheese without the dairy and my body doesn’t get bloated from it. YAY!
Instead of canola oil, I used organic coconut oil to make this corn on the stove top, then I tossed it together with sea salt, cashew butter and raw pecans.
So easy… yet so tasty.
I know you’re going to love it.
Now, put on your cozy slippers, pop in your favorite movie and pop yourself some of this organic popcorn for a night of fun and guilt-free gluten-free goodness.
Enjoy!
Ingredients
Instructions
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In a medium sized sauce pan, combine coconut oil and corn kernels. Cover and cook over medium-high heat. Once you hear the corn start to pop, shake the pan back and forth slowly so you move the kernels around.
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Meanwhile, combine pecans and salt in a food processor to make a 'Parmesan' cheese texture. Grind until finely ground but don't puree to form a nut butter. Set aside.
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Remove the popcorn from the heat once the corn stops popping; set aside covered for 1 minute in case there are any corn kernels that still need to pop. Transfer to a large mixing bowl and drizzle with cashew butter. Add a few tablespoons of pecan 'Parmesan' and gently toss to combine. Add a few more coarsely chopped pecans if desired for a crunchier texture.
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Serve and store leftover 'Parmesan' cheese in a sealed container in the fridge for up to 5 days.
Love popcorn with coconut oil. I have not found the cashew butter here in Peru, but will try it when I return to North Carolina. ( Alas, in eight months)
haven’t tried it yet but love all the different ingredients. can hardly wait to taste it
all the sweet and kind testimonies of those who have already made it sold it for you as well. You are great! Thank you for sharing.
Thanks Mary!!!
This recipe looks wonderful! I love popping our popcorn on the stove-top in coconut oil. This takes it up a notch! Always looking for healthy, tasty, portable gluten-free snacks. 🙂 Thanks!!!
Oh my, this looks delightful! I can’t wait to make this for our next family movie night. I kind of want some now…for breakfast 🙂
I think I might add a little Earth Balance dairy-free soy-free buttery spread to this as well…I’ll let you know how it turns out!
I would love to win the skincare products! I’ve been searching for new options. Thanks for a giveaway!
Yummy!! I bet my little popcorn lover’s will love this!
My mouth actually began watering when reading the title of this 😛 YUM!! I must try and surely will be pinning this.
Thank you for a wonderful giveaway as well. 🙂
thanks for a great giveaway