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Popped Sorghum Mix with Chili-Lime Seasoning and Pecans

Popped Sorghum Mix with Chili-Lime Seasoning and Pecans

Similar in appearance to popcorn, the secret to popped sorghum is working in small batches. Don’t forget to top with delicious seasonings, too.
By Tessa Fisher

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I first fell in love with popped sorghum a few months ago when I added it to granola. It’s mini popcorn appearance has a cute factor I can’t really get over and it has a whole grain goodness that is just as satisfying as popcorn.

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Using what I had in the pantry, I spiced things up a bit and added pepitas and pecans for a little boost of protein and extra nutrients. While you can pop sorghum on the stove, I highly recommend using a paper bag and popping the grains in the microwave. When popping sorghum, only about 60-70% of the grains will pop, and to get the most “pop” I’ve found it best to use no more than an 1/8 cup of grains at a time in the microwave. While this may seem complicated for a simple snack, you can have it all to yourself in about 10 minutes.

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Popped Sorghum Mix with Chili-Lime Seasoning and Pecans


  • Author: Tessa Fisher
  • Yield: 4 servings 1x

Description

Similar in appearance to popcorn, the secret to popped sorghum is working in small batches. Don’t forget to top with delicious seasonings, too.


Ingredients

Scale
  • ½ cup uncooked sorghum grain*
  • 2 teaspoons coconut oil
  • ½ cup raw unsalted pepitas
  • 1 cup unsalted pecans
  • ¼ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 teaspoon coconut sugar
  • 23 teaspoons fresh lime juice

Instructions

  1. Place ? 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 ? cup at a time. This will ensure you get a higher number of grains to pop.
  2. In a smaill bowl, combine, chili powder, cumin, salt, and coconut sugar.
  3. In a medium saucepan, place coconut oil. 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.
  4. 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.

Notes

*I’ve used Just Poppin brand and Bob’s Red Mill with good results. Both can be found on Amazon.

  • Category: Snack, Side

 

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