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.
Remove from 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; add remaining ingredients; gently toss to combine.
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/10/21/cashew-butter-pecan-popcorn/