Preheat oven to 250°F. Mix agave nectar, oil, vanilla, spices and sea salt in small bowl until well blended. Set aside.
Pop sorghum grain by heating large skillet on medium-high heat. Add ¾ cup 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 large bowl. Repeat with remaining sorghum. (8 to 10 tablespoons sorghum yields about 3 cups popped sorghum.)
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 15x10x1-inch baking pans.
Bake 1 hour, stirring halfway through cook time. Cool completely on wire rack.
Makes 36 (1-cup) servings.
CHEF's TIP!
Test Kitchen Tips:
• Sorghum is a gluten-free ancient whole grain with a hearty texture and mild flavour. It can be popped like popcorn or used in pilafs, salads, or anywhere else whole grains are called for. Sorghum can be found in natural foods stores, the organic section of the supermarket or online specialty stores.
• Serve granola in bowl with almond milk or yogurt topped with fresh fruit, such as blueberries, raspberries, mango or kiwi.
