Average: 1 (1 vote)
Active time
10 minutes
Total time
10 minutes
2 servings of popped sorghum
Serving Size
1/2 of recipe

2 teaspoons oil of choice, if desired 

½ cup whole grain sorghum 

Salt or seasoning of choice


1. Heat a stainless-steel pot with a tight-fitting lid over medium heat. 

2. Add oil if desired. When hot, add grain sorghum and cover with a lid. 

3. Shake pot often to prevent burning. 

4. When there are more than 10 seconds between pops, remove from heat. 

5. Sprinkle lightly with salt or toppings of choice.

Recipe and photo courtesy United Sorghum Checkoff Program


Calories: 200
Total Fat:6g
Saturated Fat: 1g
Sodium: 0mg
Carbohydrate: 35g
Fiber: 3g
Total Sugar: 1g (Added Sugar: 0g)
Protein: 5g

Yield: 2 servings of popped sorghum

Serving Size: 1/2 of recipe

How'd it Taste?

I found this incredibly hard to pop. Most of it wouldn't pop or just burned. Is there an easier way to do this such as in the microwave? Also, saw recipes of puffed rice using salt (murmura). Would a technique like that work with sorghum?
Hi there! We have found that some varieties of sorghum are better poppers than others. It might be helpful to try different brands and experiment. We'd be curious to hear if the salt technique works. Keep us posted!

Review this Recipe