📝 About This Recipe
Sorghum popcorn, known as 'jowar' in Indian cuisine, is a delightful ancient grain alternative to traditional corn popcorn. These miniature white puffs offer a deeper, nuttier flavor and a delicate crunch without the bothersome hulls that get stuck in your teeth. Perfectly seasoned with a balance of sweet honey and savory spices, this snack is a nutrient-dense powerhouse that brings a touch of rustic elegance to your snack bowl.
🥗 Ingredients
The Grains
- 1/2 cups Whole grain sorghum (dry, pearled or whole)
- 2 tablespoons Ghee or Avocado Oil (high smoke point fat)
- 1/4 teaspoon Fine sea salt (for the popping pot)
Sweet & Savory Glaze
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Honey (wildflower or clover preferred)
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/8 teaspoon Ground cumin
- 1 pinch Cayenne pepper (optional for heat)
- 1 tablespoon Nutritional yeast (for savory umami depth)
- 1/4 teaspoon Freshly ground black pepper
- 1/2 teaspoon Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat a heavy-bottomed pot, such as a Dutch oven or a deep stainless steel skillet, over medium-high heat for approximately 2-3 minutes.
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2
Test the temperature of the pot by dropping 2 or 3 sorghum grains into the dry pan. If they begin to spin or pop within 10 seconds, the pot is ready.
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3
Add the ghee or avocado oil to the pot and swirl it around to ensure the entire bottom surface is coated evenly.
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4
Pour in the 1/2 cup of dry sorghum and the fine sea salt. Shake the pot vigorously to ensure the grains are in a single, even layer.
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5
Place a tight-fitting lid on the pot, but leave it slightly ajar (about a 1/4 inch gap) to allow steam to escape. This is crucial for keeping the popped grains crisp rather than chewy.
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6
Once you hear the first few grains pop—which sound like tiny, muffled snaps—begin shaking the pot constantly over the burner.
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7
Continue the constant shaking motion for 3-5 minutes. The popping will be much faster and quieter than corn; don't be alarmed if it sounds like a gentle pitter-patter.
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8
When the popping slows down to about 2-3 seconds between pops, immediately remove the pot from the heat to prevent the tiny grains from scorching.
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9
In a small separate saucepan over low heat, whisk together the butter, honey, smoked paprika, garlic powder, onion powder, cumin, and cayenne until fully emulsified and bubbling.
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10
Transfer the popped sorghum into a large, wide mixing bowl. Note that some unpopped kernels will remain at the bottom; you can leave these behind or include them for extra crunch.
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11
Drizzle the warm honey-spice glaze over the sorghum while simultaneously tossing with a large rubber spatula to ensure every tiny puff is coated.
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12
Sprinkle the nutritional yeast and black pepper over the bowl and give it one final, thorough toss.
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13
Spread the seasoned sorghum out onto a parchment-lined baking sheet for 2-3 minutes. This allows the glaze to set and prevents the grains from clumping together.
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14
Finish with a generous sprinkle of flaky sea salt and serve immediately while still slightly warm.
💡 Chef's Tips
Use a heavy-bottomed pot like cast iron or stainless steel to ensure even heat distribution and prevent scorching the small grains. Don't wait for every grain to pop; sorghum has a lower pop rate than corn (usually 60-70%), and waiting too long will burn the already popped ones. Sift the final product through a coarse mesh strainer if you want to perfectly separate the unpopped kernels from the fluffy white puffs. Ensure your sorghum is fresh; older grains lose internal moisture and won't pop as effectively as newer stock. If you prefer a vegan version, substitute the ghee and butter with refined coconut oil and the honey with maple syrup.
🍽️ Serving Suggestions
Pair with a crisp, cold craft lager or a sparkling apple cider to balance the smoky-sweet spices. Serve as a unique topping for a creamy butternut squash soup or a garden salad for added texture. Mix with toasted pecans and dried cranberries for a sophisticated, nutrient-dense trail mix. Present in individual small ceramic bowls for an elegant cocktail hour appetizer. Enjoy as a gluten-free, hull-free alternative to traditional popcorn during a movie night at home.