2 – cups sugar
1 – cup light corn syrup
1 – cup water
3 to 4 – cups Popping Sorghum, popped
½ – teaspoon salt
1 – tablespoon unsalted butter
1 – teaspoon baking soda
2 – well greased cookie sheets
(with raised edges)
1 – candy thermometer
In a heavy 3 qt. saucepan, over medium heat, combine: sugar, corn syrup and water.
Cook until 243oF is reached on the candy thermometer. Add 2 cups popped Sorghum and salt. Stir constantly.
Cook to 305oF.
Quickly stir in butter and baking soda and add remaining popped Sorghum.
Pour at once onto cookie sheets. Spread evenly with a spatula.
- For a more “Heath” type flavor and texture, place pans in 350oF oven and bake until golden brown. About 10 minutes. Watch carefully as it can burn quickly.
Break up when cool.
Store in an airtight container.
Unsalted raw nuts may be added when adding first batch of Sorghum ,or unsalted roasted nuts may be added just prior to adding butter and baking soda.
TIP: When pouring out the mixture, it helps to have 2 people. One to pour, and the other to steady the tray and start spreading.
NOTE: Avoid serious burns by being very careful to not get any of the mixture on your skin.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.