Position an oven rack in the center of the oven and preheat to 350 degrees. Put the pecans on a rimmed baking sheet and toast, stirring occasionally, until lightly fragrant and a smidge darker, 8 to 10 minutes. Let cool completely.
Meanwhile, add the apples to a spice grinder and grind to a fine powder. Transfer to a small bowl.
Add the cooled pecans to the spice grinder and pulse just until they are the texture of very coarse cornmeal. Be careful not to grind them into a paste.
Transfer the pecans to the bowl with the ground apples. Add the sugar, cinnamon, nutmeg and a small pinch of salt. Stir to combine. Reserve.
Melt the butter in a medium saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes.
Meanwhile, heat the oil and 3 popcorn kernels in a large pot over medium heat until at least 1 of the kernels pops. Add the remaining kernels and cover the pot with a tight-fitting lid. Cook, shaking the pot occasionally, until the popping slows to a pop every 20 seconds.
Transfer the popcorn to a large bowl and toss with the melted butter and reserved spice blend. Serve immediately.
The spice blend (without the popcorn) will keep in an airtight container in the refrigerator for up to 1 month. Try it stirred into sour cream or yogurt as a sweet dip for fruit; or sprinkle it on oatmeal, ice cream, pancakes or warm toast.
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