Popped Sorghum Granola

Directions

1. Preheat oven to 120°C (100⁰C fan forced). Place agave nectar, oil, vanilla, McCormick spices and sea salt in a small bowl and stir until well blended. Set aside.
2. Pop sorghum grain by heating large frying pan over a medium-high heat. Add 2 tablespoons of the sorghum; cover and cook 30 seconds, shaking pan constantly until most of the grains have popped. When there is more than 10 seconds between pops, remove pan from heat and transfer popped sorghum to a large bowl. Repeat with remaining sorghum. (8 to 10 tablespoons sorghum yields approximately 3 cups popped sorghum.)
3. Place popped sorghum, almonds, pecans, coconut and pepitas in large bowl. Add agave mixture; toss until evenly coated. Spread in single layer on foil-lined 38 x 25 x 3-cm baking pan.
4. Bake for 1 hour, stirring halfway through cook time. Cool completely over a wire rack before transferring to a storage container.