Sorghum Caramel Popcorn is a nutritious and allergy-friendly twist on traditional caramel corn. Made with popped sorghum grains, which are smaller and more nutrient-dense than corn, this recipe features a rich, homemade caramel coating for that perfect combination of crunch and sweetness.
Ingredients for Sorghum Caramel Popcorn
To make this satisfying and sweet snack, you’ll need:
- 1/2 cup whole sorghum grain (for popping)
- 1 tablespoon coconut oil (for popping)
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup maple syrup or honey
- 2 tablespoons coconut oil or butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- A pinch of salt
Step-by-Step Guide to Making Sorghum Caramel Popcorn
Step 1: Pop the Sorghum
- Heat a deep pot over medium-high heat and add 1 tablespoon of coconut oil.
- Add a few grains to test the heat. Once they pop, add the rest of the sorghum.
- Cover with a lid and shake occasionally as it pops (about 3–5 minutes).
- Transfer popped sorghum to a large mixing bowl.
Step 2: Make the Caramel Sauce
- In a small saucepan, combine coconut sugar, maple syrup, and 2 tablespoons of coconut oil.
- Bring to a simmer over medium heat and cook for 3–4 minutes.
- Remove from heat and stir in vanilla, baking soda, and salt.
- The mixture will bubble – stir until smooth.
Step 3: Coat and Bake
- Pour caramel over the popped sorghum and stir gently to coat evenly.
- Spread on a parchment-lined baking sheet.
- Bake at 300°F (150°C) for 15–20 minutes, stirring once halfway through.
- Let it cool completely before storing.
Serving Suggestions
- Serve in paper cones or jars for party snacks.
- Sprinkle with sea salt or cinnamon for extra flair.
- Pair with spiced herbal tea or coffee.
Sorghum Caramel Popcorn is a delicious way to upgrade your snack game. With wholesome ingredients and bold flavour, it’s perfect for sharing during movie nights, parties, or afternoon cravings.
Give this recipe a try and let us know how it turned out! Share your creations and explore more healthy dessert ideas.
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