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Popped Sorghum

Makes about 1 1/2 cups
Time 10 min
Tiny sorghum grains, naturally gluten-free and densely nutritious, puff up beautifully when popped over high heat. You can snack on popped sorghum as you would on popcorn, either plain or sprinkled with chili powder or finely grated Parmesan cheese. It also makes a nutty, crunchy garnish for salads, soups and more. You can even add it to cookie dough in place of tree nuts.
Ingredients
  • 1 tablespoon canola oil or extra-virgin olive oil
  • 1/2 cup sorghum grains
  • 1/4 teaspoon fine sea salt
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Method

Heat oil in a large, heavy saucepan over medium heat until hot.

Add sorghum.

Wearing oven mitts to protect your hands, swirl the pan to coat grains with oil. Cover the pan and cook, shaking it every minute or so.

Every now and then, carefully lift the lid and peer in to see if grains are still popping; not all grains will pop (up to half may not), so wait until you see less than 1 or 2 pops every 5 seconds. Sprinkle with salt and serve.

Popped sorghum will keep in an airtight container at room temperature for up to 1 day.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon canola oil or extra-virgin olive oil
  • 1/2 cup sorghum grains
  • 1/4 teaspoon fine sea salt
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.