If you've ever tried popping sorghum at home, you know the satisfaction of hearing those tiny grains burst into crunchy, nutty goodness. But unlike popcorn, sorghum can be a bit tricky to master. Many first-timers end up with more unpopped kernels than they’d like, which can be frustrating. Don’t worry—we’ve got you covered! This blog will walk you through some proven tips and techniques to increase your popped sorghum yield and get more out of every batch.
Why Pop Sorghum?
Before we dive into the “how,” let’s quickly touch on the “why.” Popped sorghum is a wholesome, gluten-free snack that’s naturally high in fiber and antioxidants. It’s a great alternative to popcorn—especially for people with corn allergies or those looking for a more sustainable grain.
Tip #1: Start with a Hot Pan in a Well-Ventilated Area
One of the biggest mistakes people make when popping sorghum is starting with a cold pan. Sorghum grains are small and require a quick burst of heat to pop effectively. Always preheat your pan before adding the grains. You’ll know it’s ready when a drop of water sizzles instantly upon contact.
Tip #2: Use High Heat
Too low, and your sorghum won’t pop. Try using the highest heat setting possible.
Tip #3: Keep It Moving
Once the grains are in the pan, keep them moving. Shaking the pan gently ensures even heat distribution and helps prevent hot spots that can cause burning. No need to stir—just shake the pan back and forth every few seconds.
Tip #4: Pop in Small Batches
It’s tempting to dump in a full cup of sorghum and go big—but that’s a sure way to get uneven results. Small batches pop more evenly and allow you to control the process better. Think 1/3 cup to 1/2 cup at a time.
Tip #5: Use a Lid
Covering the pan helps retain heat and encourages popping.
Tip #6: Test Before You Pop
Still not sure if your pan is ready? Try tossing in just a few grains as a test. If they pop within 30 seconds, your pan is good to go. If not, wait a bit longer or turn your heat up.
Bonus Tip: Store Grains Properly
Always store your sorghum in an airtight container in a cool, dry place. We recommend mixing in some water (3 tsp for every cup of grain) right before popping to increase the yield.
Final Thoughts
Mastering the art of popping sorghum takes a bit of practice, but with these tips, you’ll be on your way to getting a higher yield and a tastier snack. So go ahead—heat up that pan, shake things up, and enjoy your perfectly popped sorghum!