If you do not have popped sorghum grain, or have not done so before, you can follow the directions as written in this blog post. Optionally toast the nuts, which will take about 4-5 minutes at the toast setting.
Add the sorghum, raisins, cashews, and walnuts to a mixing bowl and combine.
Spritz mixture with water or balsamic vinegar, add about 1-1.5 tsp of the spice blend, and combine again. See notes for variations.
Notes
This recipe does not use oil to stick the spices onto the trail mix, so if you store the mixture for later use some of the spices may fall off. If you do not spray with vinegar or water, just combine without it and give the blend a quick mix before eating. This mix is also excellent as a savory porridge topper or salad topping. It is recommended to use sparingly due to the fat content of the nuts. If you use this as a topper, you may want to chop the nuts into small pieces if they are whole. The spice blend can be used for roasting vegetables, or within salad dressings, so you may want to make extra and save the leftovers.Note: I used coconut for the original version of this recipe instead of raisins. Because I now follow a low fat diet and this site is dedicated to that way of eating, I have adjusted this recipe accordingly.