Preheat you oven to 400 degrees. Bake the pecans on a small baking sheet until lightly toasted, about 8-10 minutes. Once toasted, roughly chop and set aside.
While the pecans toast, pop the popcorn using preferred method of popping. To make it in the microwave, place the popcorn kernels in a brown paper bag and fold the top over loosely. Place upright in the microwave and cook until there are a few seconds between pops - about 3 seconds between. I have an 1000 watt microwave and it took about 1 minute 40 seconds.
While the popcorn pops, combine the coconut butter, coconut oil and maple syrup in a small pot on medium/low heat and warm until the mixture is fluid, mixing together well. It will be grainy from the coconut butter.
Pour the mixture into a LARGE bowl and add in the popped popcorn. Toss until evenly coated. I find it's easiest to use your hands to really rub the coconut butter mixture into the popcorn, as it's on the thick side.
In a LARGE Ziploc bag (I used a gallon bag) shake together the protein powder, pumpkin pie spice and a pinch of sea salt.
Add the popcorn into the bag, close the zipper and shake around until the popcorn is evenly coated. Taste and add an additional Tbsp of protein, if desired. Add the pecans and shake around.
*popcorn cooking came from this method**I like this with 5 Tbsp, but it really depends how strong of a flavor your protein has, so adjust to your taste. I tried with both whey and plant based protein as well - use what you like!Popcorn will stay good in an air-tight container at room temperature for 3-5 days. If you can wait that long.