This is a good ratio to go by but I've found adding a little more sugar and less salt is better. Also sometimes it's hard for the sugar and salt to desolve so adding more oil helps sometimes
I used this on Keto. Unlike Corn, sorghum doesn't make you hungrier, doesn't have poisunus lectins, and you can even eat the unpop seeds too. Sorghum saved a health concious rigged Movie/popcorn fan like me from certain doom!
I want to make kettle corn to sell at a fayre using a popcorn machine, can I keep adding the ingredients batch after batch or will it burn if I try it more than once?
+playdoughpiglet The recommended oil to popcorn kernels ratio is around 1:3. So for instance, we use a little less than 2 Tablespoons oil when popping 1/3 cup of kernels. I hope that helps you!
I love the tidbits of not putting the kernels into the popper too soon or you dry out the kernels. I am using your method in a science experiment for my schoolwork. This is a huge help!
Unsalted generic butter. Though I think that salted butter would probably mix nicely with the sugar in the recipe nicely and amp up the flavor a bit. You should try both! :-)
As you can see, our Popping Sorghum used in the video is a white variety. We've actually just harvested our first plot of red Popping Sorghum which has been in development (plant breeding) for several years. If you're interested in purchasing some, please send us a message via the contact us form at our website (there's a link in the video description above).
Thanks for your comment. Unpopped grains is normal even for the very best POPPING Sorghum (which ours is). With 5-10% unpopped, you are doing very well. Good job! Sorghum is not like popcorn which has been bred for centuries to maximize its popping characteristics. Strains of sorghum specifically bred for popping are relatively new, with our work beginning in just the last few years. We're working on increasing the popability of our Popping Sorghum through traditional plant breeding techniques.
Looks like a lot of kernels were not popped. I want to find a way to pop more of them, I have an excellent success rate with popcorn on the stove (only 1 or 2 kernels left unpopped) but the same technique does leave a lot of sorghum unpopped, still edible but about 5-10% is always unpopped.
I understand that the sumac sorghum, followed by the high tannin sorghums,then the black and red are the highest in anti-oxidants. The white sorghum is the lowest. What kind of sorghum do you use.
Hi Saleh. In the video I used 2 teaspoons of olive oil (not extra virgin olive oil) and 1/4 cup of popping sorghum. You don't need to use much oil at all because the grains are so small. You can use other types of oil. We recommend high temperature oils like peanut, canola, coconut, safflower etc.
Thanks for your comment. :) Yes, you can absolutely pop Sorghum in the microwave. We do recommend that you use an actual Microwave Popcorn Popper, like the one we sell by NordicWare. A few extra tips: 1. Sorghum pops best without the use of oil 2. only use 1/4 cup 3. take care of any unpops (just like with microwaved popcorn) as they may not be as toasted as unpops from a pot on the stove. Feel free to contact us with any questions you may have. We're always happy to help. Jennie :)
That a total rip off because there are popcorns that ate popped and they still hard sometimes u bite them and hurt your teeth so this is crap!!!! A waste of money
