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
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.
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.
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.
Serve and store leftover 'Parmesan' cheese in a sealed container in the fridge for up to 5 days.
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/10/21/cashew-butter-pecan-popcorn/