Popped Sorghum Recipe

5 from 1 vote

If you’re sensitive to corn and miss buttery, crunchy, salty bowls of movie night popcorn goodness, you're going to love popped sorghum. My daughter says it's more popcorny than actual popcorn. Makes approximately 2 cups.

Prep Time 2

Cook Time 3

Total Time 5

Servings

Calories 83kcal

Author Heather Dessinger

Equipment

9 inch pot with lid
Stainless steel Whirley Pop (currently out of stock) or similar stovetop popper

Ingredients

⅓ cup organic sorghum grains
1 tbsp coconut oil (can also use avocado oil or ghee)

Optional Toppings

Instructions

Stovetop Instructions

Place the oil in the pot and heat it over high heat.
When the oil is shimmering (very hot, but not smoking) add the sorghum kernels and cover with a lid.
The kernels should start popping fairly quickly. Shake the pot occasionally to move the popped kernels around so they don't burn while the remaining kernels pop.
When the frequency of the popping slows significantly, remove the pot from heat and pour the popped sorghum into a bowl. Season as desired and serve.

Whirley Pop / Stovetop Popper Instructions

Place the oil in the stovetop cooker and heat it over high heat.
When the oil is shimmering (very hot, but not smoking) add the sorghum kernels and close the lid.
Reduce the temperature to medium high heat and start cranking the handle to stir the kernels around. They should start popping fairly quickly.
When the frequency of the popping slows significantly, remove the cooker from heat and pour the popped sorghum into a bowl. Season as desired and serve.

Notes

Nutritional estimates do not include optional toppings.

Nutrition