Place an ⅛ cup of the sorghum grain into a paper bag, folding down top. Microwave for 2 to 3 minutes. Transfer popped sorghum and remaining uncooked grains into a medium bowl. Repeat 3 more times for an ⅛ cup at a time. This will ensure you get a higher number of grains to pop.

In a small bowl, combine chili powder, cumin, salt, and coconut sugar.

Place coconut oil in a medium saucepan. Bring to medium heat, and once oil is melted, add pepitas and pecans and toast for 2 to 3 minutes, stirring occasionally. Remove from heat and add the lime juice and half of the spice mixture. Stir to coat.

Pour pepita-pecan mixture into the bowl of popped sorghum. Add remaining spices. Stir to evenly combine and coat. Sprinkle with additional salt as desired.