Preheat oven to 325°F; line two baking sheets with parchment paper and set aside.
In a very large bowl, combine popped Bob’s Red Mill Popcorn, nuts, seeds and coconut. In a smaller bowl, whisk together maple syrup and melted coconut oil.
Drizzle maple syrup mixture over popcorn mixture. Add salt and then gently mix to evenly coat the popcorn and nuts.
Divide mixture between prepared sheet trays. Bake for about 20 minutes, stopping to stir the mixture and rotate the sheet trays after 10 minutes. If popcorn begins to brown, remove from oven. Let cool completely before serving.
For a spicy alternative, add 1/2 tsp chili powder and 1/8 – 1/4 tsp cayenne pepper.