Sorghum Popped "Popcorn" Snack
Founders
A light, crunchy whole grain snack made by dry-popping sorghum on the stovetop — naturally gluten-free and endlessly customizable.
About This Recipe
Sorghum is one of the world's oldest cultivated grains and a staple across Africa, India, and Central America. When heated in a dry pot, whole sorghum kernels pop just like popcorn — producing tiny, airy puffs with a satisfying crunch and a mild, nutty flavour. Unlike corn-based popcorn, popped sorghum is naturally gluten-free, higher in fibre, and rich in antioxidants. It is one of the simplest and most rewarding ancient grain preparations you can make.
Ingredients
½ cup whole sorghum grain
1 teaspoon coconut oil or avocado oil (optional, for seasoning)
Sea salt, to taste
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- Savoury: smoked paprika + garlic powder + sea salt
- Spicy: cayenne + lime zest + sea salt
- Sweet: cinnamon + coconut sugar + a pinch of salt
- Umami: nutritional yeast + sea salt + black pepper
Directions
Heat a medium heavy-bottomed pot or saucepan with a tight-fitting lid over medium-high heat for 2 minutes until very hot.
Add 2 tablespoons of sorghum to the dry pot (do not add oil at this stage). Cover immediately with the lid.
Shake the pot gently and continuously over the heat. The kernels will begin popping within 30–60 seconds.
Once popping slows to 2–3 seconds between pops, remove from heat. Let sit covered for 30 seconds to catch any remaining pops.
Transfer to a bowl. Repeat with remaining sorghum in small batches — do not overcrowd the pot.
Drizzle with a small amount of oil if using, then toss with your chosen seasoning while still warm.
Serve immediately for maximum crunch, or store in an airtight container at room temperature for up to 3 days.