Popped Sorghum with Curry Seasoning

SERVINGS: 1 serving

INGREDIENTS:

• 1 tablespoon curry powder
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 3 tablespoons coconut oil, divided
• 3/4 cup sorghum, divided

INSTRUCTIONS:

Combine the curry, salt, and sugar. Set aside.

Heat 1 tablespoon coconut oil in a medium pot over medium heat. Add 1/4 cup sorghum and shake to coat.

Cover and cook until you hear popping subside. Only about half of the sorghum will pop. Transfer the popped sorghum kernels to a sheet pan and discard the unpopped kernels remaining in the pan.

Repeat two more times with remaining coconut oil and sorghum.

Sprinkle the popped sorghum with the curry seasoning. (You could spray the popcorn with a little bit of coconut oil to help make it stick).