For a milder flavor, reduce the amount of chili oil or use a chili oil with a lower heat level. If you don't have popping sorghum, you can substitute regular sorghum, but the texture will be slightly different. Store any leftover popped sorghum in an airtight container at room temperature for up to 2 days. Experiment with other spices like smoked paprika, garlic powder, or onion powder for different flavor variations. Be cautious when popping sorghum, as it can pop vigorously. Always use a tight-fitting lid and shake the pot constantly to prevent burning.
Spicy Popped Sorghum
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME10 mins
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SERVING1 People
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VIEWS10
Experience a delightful reimagining of popcorn with this Spicy Popped Sorghum. Tiny sorghum grains dance in fiery chili oil, transforming into a symphony of flavors. A whisper of cinnamon and sugar adds a captivating sweet and savory dimension, creating an irresistible snack that will ignite your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Fiber0 g
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Protein4 g
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Saturated Fat2 g
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Sodium2 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a heavy-bottomed pot or Dutch oven, heat chili oil over medium heat until shimmering. (Approximately 1 minute)
02
Step
0 mins
Add the sorghum and immediately cover the pot with a tight-fitting lid. (Approximately 10 seconds)
03
Step
4 hrs
Cook, shaking the pot constantly to prevent burning, until the majority of the sorghum has popped. The popping should subside to a few pops every few seconds. (Approximately 3-5 minutes)
04
Step
0 mins
Remove from heat and carefully uncover the pot, being mindful of any remaining hot oil or unpopped sorghum.
05
Step
30 mins
If desired, sprinkle with cinnamon and sugar while the sorghum is still hot and toss gently to coat. (Approximately 30 seconds)
06
StepSeason with salt to taste and serve immediately. Enjoy the fiery and flavorful crunch!
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RECIPE REVIEWS
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Please Rate
Ezekiel Runolfsdottirsauer
Jun 27, 2025The cinnamon and sugar really make this snack special. It's the perfect balance of sweet and spicy.
Jasen Turner
Jun 25, 2025This recipe is genius! I never thought of popping sorghum, and the chili oil adds such a unique flavor.
Marilou Adams
Jun 22, 2025This is a great alternative to popcorn! I'm definitely making this again.
Dax Muller
Jun 22, 2025I had trouble getting all the sorghum to pop. Any tips? (Make sure your oil is hot enough and you are shaking constantly!)
Savion Ferry
Jun 17, 2025I used coconut oil instead of chili oil and it was still delicious! A great vegan option.
Courtney Wilkinson
Jun 13, 2025My kids loved this! I omitted the chili oil for them and just used olive oil and salt, and they devoured it.
Johnnie Schinner
Jun 10, 2025So easy and quick to make! Perfect for a last-minute snack.