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

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.