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Sorghum Granola
Recipe adapted from Sam Kincaid, Fork, Philadelphia, PA
Yield: 5 cups
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes
INGREDIENTS
¾ cup whole sorghum, divided
2 cups water
¼ cup sorghum syrup
¼ cup honey
6 tablespoons unsalted butter, cubed
1 teaspoon kosher salt
2½ tablespoons sorghum flour
1 cup flaked oats
¾ cup pecans, roughly chopped
2½ teaspoons canola oil
DIRECTIONS
1. Preheat the oven to 300°. In a small saucepan, bring ½ cup of the whole
sorghum and 2 cups water to a boil. Reduce the heat to medium and cook,
stirring occasionally, until the grain is soft, 50 minutes to 1 hour. Drain
and rinse with cold water. Dry out the sorghum on a paper-towel lined sheet
tray.
2. Meanwhile, in a separate saucepan over medium heat, melt the sorghum
syrup, honey, butter and salt together until combined, 2 minutes.
3. In a medium mixing bowl, combine the cooked sorghum with the sorghum
flour, oats and pecans. Toss the mixture with the sorghum-honey syrup. Turn
out onto a foil-lined sheet tray and bake for 25 to 30 minutes, stirring
every 10 minutes.
4. Meanwhile, cook the remaining ¼ cup whole sorghum as you would popcorn:
In a medium stainless steel pot over medium-high heat, add the oil. When the
oil is hot, add the sorghum and stir so that the sorghum is coated in oil.
Toss the pot as the sorghum starts to pop, checking carefully every once in
a while, and continue until the popping ceases, 4 to 6 minutes. Pour the
popped sorghum into a large mixing bowl, toss with the warm granola and
season with salt.
Read more:
<http://www.tastingtable.com/entry_detail/chefs_recipes/18626/How_to_Make_So
rghum_Granola.htm#ixzz3OwIJ4qNn>
http://www.tastingtable.com/entry_detail/chefs_recipes/18626/How_to_Make_Sor
ghum_Granola.htm#ixzz3OwIJ4qNn
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