Cashew Butter n’ Pecan Popcorn

Ingredients

• 2 tablespoon extra virgin organic coconut oil
• 1/3 cup organic corn kernels
• 1/2 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)
• 1/4 teaspoon sea salt
• 2 tablespoons cashew butter

Directions

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.

5. Enjoy!