How To Pop Sorghum!

Sorghum can be trickier to pop than corn, but here are our tips, tricks, and suggestions for getting a good yield!

IMPORTANT: We do NOT recommend popping black sorghum; it is especially difficult to pop and often leaves large amounts of burnt or wasted grain. Instead, you can use our DIY white sorghum products that come in sizes of 1-lb, 1-lb 2-pack, and 6-lb: 

Before popping, please be sure to sort out anything in the grain that is not sorghum. Our popping sorghum is a natural organic product, and may contain occasional pieces of debris such as plant stems. 

We recommend stovetop popping since it often delivers the highest yield of popped sorghum; however, you can also microwave or air-pop sorghum as well. 

Stovetop Popping: 

         What You’ll Need: 

  • ⅓ cup Nature Nate’s DIY Popping Sorghum
  • 1 tsp water
  • 1 tbsp oil of your choice
  • Bowl
  • Small saucepan with lid
  • Stirring spoon
  1. Hydrate the sorghum grain by adding ⅓ cup sorghum and 1 tsp water to a bowl and mix until the grain has absorbed the water. 
  2. Pour 1 tbsp of oil into the saucepan and turn heat to medium-high. 
  3. Once the oil begins to smoke, pour in the sorghum and stir briskly with the stirring spoon. 
  4. Put the lid on the pot once it starts to pop. 
  5. As the sorghum pops, shake the pan back and forth once or twice every 5 seconds. 
  6. When the popping of the sorghum slows down, turn the burner down to medium. 
  7. Do not attempt to get every kernel to pop, or it may scald or burn. Expect 70-90% to pop, or 2 to 4 cups yield of popped sorghum per ⅓ cup grain. 
  8. You may sift out the unpopped kernels, but it is not necessary. 
  9. Season with whichever salts/seasonings you prefer, if any. 
  10. Enjoy!

Microwave Popping: 

  1. In a small paper bag (2 lb) pour ⅓ cup of popping sorghum. 
  2. Stand the bag up straight, and close the top of the bag by folding it down several times. 
  3. With the microwave on high, set for ~2 minutes (time varies per microwave and/or location and time of day). If it scalds or burns, try it again with slightly less time. 
  4. When it’s finished popping, remove it promptly and pour into a bowl or strainer. This method yields a little less than the stove/pan/oil popping method. 

Air Popping: 

  1. Preheat air popper. 
  2. Pour in ⅓ cup popping sorghum. 
  3. The grain is smaller and lighter than corn; you may need to tilt the popper back about 40° to keep the grain from blowing out. 
  4. Once popping slows down, turn air popper down/off and empty popped sorghum into a bowl. 

Video Tutorials: 

Here are some videos showcasing different methods of popping and tips for popping effectively: 

Increase yield: 

Increase yield (no music): 

Stovetop popping: 

Microwave popping: 

Hand crank stirring pot popping: 


If you have any questions, feel free to email us at, or give us a call/text at (360)-901-4340. Thanks, and happy popping! :)