Maria Speck, author of "Ancient Grains for Modern Meals" and "Simply Ancient Grains," brings us this recipe for popped sorghum. Starting with Internet research and a recipe on the sorghum package from Bob’s Red Mill, she made a few more tweaks. She recommends not using any oil when popping sorghum—the oil will burn before the sorghum pops. If you like, you can spray on a bit of olive oil for aroma at the end.
<br />
<br />This recipe includes a tip by Cook’s Illustrated to allow the kernels to evenly heat during a short time off the flame once the pot is preheated. This method resulted in the least amount of burnt and unpopped kernels, about 3/4 teaspoon. But don't worry if you burn a few: Unlike with regular popcorn you won’t break your teeth on these small, crunchy kernels. In fact, the dark nuggets tastes just as good as the popped ones, if not better.

Share: