Easy recipe for making popped sorghum, a healthy and nonallergenic substitute for regular popcorn.
Put 2 tablespoons oil in the pot and turn on heat to medium-high. When the oil gets shiny to indicate that it is hot, pour in the 1/4 cup of sorghum grains. Turn the heat down to medium. Leave uncovered.
Stir the grains constantly with a wooden spoon as the popping process begins (see video below for what this looks like). Note that putting a lid on the top of the pot and leaving the popping grains unattended until the popping slows down like you would with stovetop popcorn risks burning the sorghum grains.
Continue stirring as the popping continues until the time between pops is about 10 seconds.
Remove the pot from the heat and sprinkle with sea salt and optional nutritional or brewers yeast to add additional B vitamins.
Serve immediately and enjoy!
Store leftovers once cool in an airtight container in the pantry. It will last there for several days to a week.
Substitute ghee for the coconut oil if you prefer. This article plus video shows you how to make ghee which is more affordable than buying in many cases.
*Note that a popcorn popper will not work as the sorghum grains are too small. Also, a microwave is not recommended (explanation below).