The individual kernels can be popped and snacked on just like popcorn. Try it on its own, as part of a trail mix, or a side to your lunch.
Skill Level: Beginner. Serving Size: 1/4th of recipe.
Course Snack
Total Time 10 minutes
Servings 4
Calories 220kcal


  • 2 T. coconut oil
  • 1 cup whole-grain sorghum
  • ¼ tsp. salt


  • Add coconut oil to large pan or pot.
  • Heat pot to medium-high/high. Add 2 kernels of sorghum to the pot and cover.
  • Once the kernels pop, remove them from pan and add the remaining sorghum. Keep an eye on this – since sorghum kernels are smaller than traditional popcorn, they are more likely to burn.
  • Cover and return to heat. Shake the pan every few seconds to allow the kernels to move around while they're popping. 
  • Once the popping slows down, remove pan from heat.
  • Allow the popped sorghum to cool slightly, then transfer to a large mixing bowl. 
  • Sprinkle/toss with salt (or other spices, if desired) and enjoy!


Nutrition Information: Sorghum is a nutrient-dense ancient grain. Provides dietary fiber, calcium, small amounts of iron, and small amounts of protein. Gluten-free, nut free, dairy free.
Calories: 220, Fat: 9g, Protein: 5g, Carbohydrates: 35g, Fiber: 3g, Added Sugar: 0g, Sodium: 120mg