Similar in appearance to popcorn, the secret to popped sorghum is working in small batches. Don’t forget to top with delicious seasonings, too.
By Tessa Fisher
I first fell in love with popped sorghum a few months ago when I added it to granola. It’s mini popcorn appearance has a cute factor I can’t really get over and it has a whole grain goodness that is just as satisfying as popcorn.
Using what I had in the pantry, I spiced things up a bit and added pepitas and pecans for a little boost of protein and extra nutrients. While you can pop sorghum on the stove, I highly recommend using a paper bag and popping the grains in the microwave. When popping sorghum, only about 60-70% of the grains will pop, and to get the most “pop” I’ve found it best to use no more than an 1/8 cup of grains at a time in the microwave. While this may seem complicated for a simple snack, you can have it all to yourself in about 10 minutes.
- ½ cup uncooked sorghum grain*
- 2 teaspoons coconut oil
- ½ cup raw unsalted pepitas
- 1 cup unsalted pecans
- ¼ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 1 teaspoon coconut sugar
- 2-3 teaspoons fresh lime juice
- Place ? cup of the sorghum grain into a paper bag, folding down top. Microwave for 2 to 3 minutes. transfer popped sorghum and remaining uncooked grains into a medium bowl. Repeat 3 more times for an ? cup at a time. This will ensure you get a higher number of grains to pop.
- In a smaill bowl, combine, chili powder, cumin, salt, and coconut sugar.
- In a medium saucepan, place coconut oil. Bring to medium heat, and once oil is melted, add pepitas and pecans and toast for 2 to 3 minutes, stirring occasionally. Remove from heat and add the lime juice and half of the spice mixture. Stir to coat.
- Pour pepita-pecan mixture into the bowl of popped sorghum. Add remaining spices. Stir to evenly combine and coat. Sprinkle with additional salt as desired.