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Popped Sorghum Mix with Chili-Lime Seasoning and Pecans

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


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


  • 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


  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.


*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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