Cashew Butter n' Pecan Popcorn
Recipe type: Snack
Serves: 8
Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegetarian & Vegan
  • 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.
Recipe by Eat Clean | Love Life Again at