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
- 2–3 teaspoons fresh lime juice
Instructions
- 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.
- In a smaill bowl, combine, chili powder, cumin, salt, and coconut sugar.
- 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.
- 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