Are Instagram posts the new food blogs? Ever since Elisabeth Prueitt started posting  recipes as captions to her Instagram posts, I find myself getting more and more kitchen ideas from Instagram. I even posted the recipe for my favorite galette filling  there. Am I a Millennial now?
Recently, Jessica Koslow posted  a recipe for something she called Millet-nola (groan). It was a puffed millet granola. I can’t really explain why I was so fixated on it. In part, it was her enthusiasm. I am also going through a Granola Phase. A Granola Phase being a period of time in which I keep experimenting with granola recipes in an effort to perfect mine. One of the things I have learned is that adding puffed grains really improves a granola. Also, maybe cinnamon is not a good idea? So this recipe kind of lined up with what I have been thinking about. And you know I have strong feelings  about Koslow.
This stuff is so good. It is so unassuming, and yet I can’t stop eating it. It is cooling as I type this and every few minutes I get up and walk back to the kitchen and break off a clump. The turmeric and cardamom are both subtle and strong, and it has a really nice salty/sweet vibe. It is kind of like a grown-up version of those popcorn balls that people try to give you at Halloween. I am not sure about its intended use, I see it as a snack, but based on the punny name it seems like maybe it should be used as you would granola? But I don’t really care because it is so good and I can’t stop eating it.
Obviously, you need a kitchen scale and glucose to make this recipe as written. If you don’t have those, then use this as an inspiration and make up your own version with these flavors. You’ll be delighted!
Also, what is Nike Air Society? (I am not a Millennial after all?)
Turmeric Millet-Nola adapted (slightly) from a recipe by Jessica Koslow 
- 84 g puffed millet
- 60g chopped pecans
- 40g sliced almonds
- 1 3/4 teaspoons ground tumeric
- 1/2 teaspoon ground cardamom
- 3/4 teaspoon kosher salt
- 75g light brown sugar
- 32g butter
- 111g glucose
- 1 teaspoon molasses
- 1/2 teaspoon baking soda
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment and set aside.
In a large heat-proof bowl, combine the millet, pecans, almonds, tumeric, cardamom and salt. In a small pot, stirring occasionally, heat the light brown sugar, butter, glucose, and molasses, until they reach 250°F. Whisk in the baking soda and immediately pour over the dry ingredients. Stir well with a sturdy spoon (the mixture will be stiff) and then spread the mixture on the prepared baking sheet. Bake for 15 minutes, stirring halfway through. Allow to cool completely before storing at room temperature.