Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegetarian & Vegan
Course:
Snack
Cuisine:
American
Keyword:
pecan, easy, cashew butter, popcorn
Servings: 8
Calories: 122 kcal
Author: Amie Valpone
-
2
Tbsp.
extra virgin organic coconut oil
-
1/3
cup
organic corn kernels
-
1/2
cup
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).
-
1/4
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.
Nutrition Facts
Cashew Butter n' Pecan Popcorn
Amount Per Serving
Calories 122
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Sodium 61mg3%
Potassium 64mg2%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.