Cashew Butter n’ Pecan Popcorn

Gluten-Free-Cashew-Butter- Pecan-Popcorn

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.

Cashew-Butter- Pecan-Popcorn-Snack

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.

Cashew-Butter- Pecan-Popcorn-Gluten-Free

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.

Cashew-Butter- Pecan-Popcorn

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.


4.7 from 7 reviews
Cashew Butter n' Pecan Popcorn
Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegetarian & Vegan
Recipe type: Snack
Serves: 8
  • 2 Tbsp. extra virgin organic coconut oil
  • ⅓ cup organic corn kernels
  • ½ cup raw pecans, plus more for garnish (or any other nut desired--you can use Brazil nuts for a Brazil Nut 'Parmesan' texture as well as almonds).
  • ¼ tsp. sea salt
  • 2 Tbsp. cashew butter
  1. 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.
  2. 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.
  3. 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.
  4. Serve and store leftover 'Parmesan' cheese in a sealed container in the fridge for up to 5 days.


Amie | 
Share on FacebookPin on PinterestEmail to someoneTweet about this on TwitterGoogle+

37 replies
  1. Sarah
    Sarah says:

    Oh my goodness Amie! This is SO delicious. I was a bit sceptical at first on how well it would work out, but I was in the mood for something different and had everything on hand. Even the kids loved it and gave it two thumbs up! Thanks for all you do.

  2. Lori Williams
    Lori Williams says:

    This sounds! I think it would be a great “sweet” treat for my diabetic husband! Can’t wait to go and buy everything I need for this. Thanks! Would love to have hubby try the Veggie Krunch too!

  3. James Kennedy
    James Kennedy says:

    This is surely a delicious combo and I never thought to pop corn in coconut oil! Now I need to go get some cashew butter to try this. The Veggie Crunch sound fab too!

  4. JoAnne Proger
    JoAnne Proger says:

    I am a huge fan of all things Bobs Red Mill! Not sure if this is the right place to be commenting for a chance to win the Bobs Red Mill flour? By the way I also love, love, love this website! Here’s to clean eating!

  5. Amy S
    Amy S says:

    I have never tried adding nut butters to popcorn. Does the cashew butter melt and coat all the kernels or does it only cover a few?

  6. Cindee
    Cindee says:

    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. 🙂

  7. Lori Leal
    Lori Leal says:

    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!

  8. april
    april says:

    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!!!

  9. mary ellen
    mary ellen says:

    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.

  10. Melinda
    Melinda says:

    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)


Trackbacks & Pingbacks

  1. […] tell us–what kid would turn down THIS snack? Recipe HERE (photo credit: Amie […]

  2. […] search of a healthier snack for your Halloween party? This Cashew Butter n’ Pecan Popcorn from The Healthy Apple looks might […]


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: