Cajun Kettle Sorghum Mix

Prep Time

25 Minutes

Make Time

1 Hours 15 Minutes


Approx. 16- ½ cup servings

Sorghum Form

Popped Whole Grain, Syrup

Tips & Tricks: A perfect party mix for game day, movie night, or just a delicious snack! This recipe is versatile and can be tweaked to match whatever flavor profile you’re looking for. Add your favorite seasonings and inclusions to show off your creativity. Or remove the seasonings, nuts, and bacon for perfect caramel-popped sorghum!


  • 4 cups popped sorghum
  • 1 ½ cups bacon, cooked until crispy, chopped
  • 1 ½ cups pecans, wholes or halves, toasted
  • 8 tablespoons unsalted butter
  • 1 cup light brown sugar
  • ¼ cup sorghum syrup
  • ½ teaspoon baking powder
  • 2 tablespoons Creole seasoning, optional


  1. Preheat oven to 250°F.
  2. In a large bowl, combine the popped sorghum, chopped bacon, and pecans. Set aside.
  3. In a large saucepan, melt the butter over medium heat, add the brown sugar and sorghum syrup. Bring to a boil and let boil for about 3 minutes then turn off the heat.
  4. Add the baking powder, incorporating thoroughly and carefully as the mixture will bubble and rise.
  5. Once combined, pour the caramel mixture over the popped sorghum mix. Stir well to thoroughly coat the dry mix.
  6. Spread the mixture in an even layer onto a baking tray lined with parchment paper and lightly sprayed with cooking spray.
  7. Put the tray in the oven for approximately 1 hour, stirring it every 10-15 minutes. When done the mix should be crisp and the caramel should be set and crystalized onto the dry mix, it will get crunchier as it cools.
  8. Sprinkle the Creole seasoning across the mix and toss to coat. Serve with your favorite
    snacks, drinks, and family fun!

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