Make popped Sorghum at home with this easy-to-follow recipe that works on the stovetop or microwave!
Move over coconut oil popcorn; I’ve got a new favorite snack: Popped Sorghum!
Sorghum is a versatile cereal grain that’s gluten-free and used in baking mixes, cereals, and even as a popped “corn” replacement.
How To Make Popped Sorghum
For this recipe, you will need Sorghum grain, salt, and your favorite cooking oil. You can make popped Sorghum on the stovetop or in the microwave. Below, I will share both methods.
Microwave Method
- Pour a 1/2 cup of Sorghum into a paper bag (I used a brown paper lunch sack). Coat the grain with 2-3 teaspoons of oil and roll the top of the bag to close it.
- Microwave at 50% power for 1-2 minutes, stopping when the popping slows down.
- Remove the bag from the microwave and salt to taste. Pour into a serving bowl and enjoy!
Stovetop Method
- In a large pot, heat the oil over medium heat.
- Add the Sorghum and cover the pot with a lid (a glass lid is ideal).
- Swirl the pan to coat the grain in the oil.
- After 30 seconds, carefully lift the lid to see if the grains are still popping. Once the popping slows down, remove the pot from the heat and season with salt.
- Note: 1/3 of the grains may not pop. This is normal, and the grains can be eaten or discarded.
How To Store Popped Sorghum
The popped Sorghum can be stored in a bag or container with a lid for up to a week. After a week, the grain will taste stale.
FAQ
What does popped Sorghum taste like?
Popped Sorghum has a slightly nutty flavor and a texture similar to popcorn, but the grains are much smaller.
Can I use any type of oil?
Yes! You can use any oil with a high smoke point, such as coconut oil, avocado oil, or canola oil.
Why don’t all the grains pop?
It’s normal for about 1/3 of the grains not to pop due to variations in grain size and moisture content.
Is popped Sorghum healthy?
Yes! Sorghum is naturally gluten-free and a good source of fiber and antioxidants, making it a nutritious snack.
Can I add other seasonings to popped Sorghum?
Absolutely! You can experiment with different seasonings like nutritional yeast, cinnamon, chili powder, or even a drizzle of honey for a sweet treat.
Related:
- Coconut Oil Popcorn
- Sorghum Flour: Uses, Baking Tips, and Substitutes
- All the Different Types of Flour (And When to Use Them!)
How To Make Popped Sorghum (Popcorn Alternative)
Make popped Sorghum at home with this easy-to-follow recipe that works on the stovetop or microwave!
- Prep Time: 2 minutes
- Cook Time: 2-3 minutes
- Total Time: 5-10 minutes
- Yield: 1 cup popped 1x
- Category: Snacks
- Method: Stovetop
- Cuisine: American
Instructions
Microwave Method
- Pour a 1/2 cup of Sorghum into a paper bag (I used a brown paper lunch sack). Coat the grain with 2-3 teaspoons of oil and roll the top of the bag to close it.
- Microwave at 50% power for 1-2 minutes, stopping when the popping slows down.
- Remove the bag from the microwave and salt to taste. Pour into a serving bowl and enjoy!
Stovetop Method
- In a large pot, heat the oil over medium heat.
- Add the Sorghum and cover the pot with a lid (a glass lid is ideal).
- Swirl the pan to coat the grain in the oil.
- After 30 seconds, carefully lift the lid to see if the grains are still popping. Once the popping slows down, remove the pot from the heat and season with salt.
Notes
- Note: 1/3 of the grains may not pop. This is normal, and the grains can be eaten or discarded.
Nutrition Facts
- Serving Size: 1/2 cup
- Calories: 80 calories (depending on weather oil is used)
Hi Tiffany,
I’m curious about this recipe for a couple of reasons. I also used Bob’s Red Mill sorghum grains and put 1/4 cup in a brown paper lunch bag and microwaved for 2 minutes….I did NOT use oil. This was Nature’s Nate recipe from You Tube and his company grows sorghum in WA! He didn’t use oil in the bag. I thought maybe the sorghum might be the problem…maybe not fresh enough but the EXP is July 2026.
I also tried it in a silicon popper without oil and no luck with that either…mostly burned sorghum! 🙁
I’d appreciate your thoughts!
Cary in NC
I already get your emails! 🙂
Hi Cary, popping sorghum can be a bit tricky! Freshness can definitely be a factor, but since your sorghum is well within its expiration date, it might be more about the method. Some people have better luck with a stovetop method using a bit of oil. Let us know if you give it another shot!