Posted on Oct 10, 2017
Fall is such a wonderful time of year. Not only does the change of season bring cooler weather, it also brings new holidays, and of course, tasty food! One fall and Halloween staple – popcorn balls - has quite a history. In fact, the first record of popcorn balls dates back to 1861 where a recipe was published in Haskell’s Housekeeper Encyclopedia. This treat has been made into many creative, fun recipes over the years, but have you ever considered adding an entirely new twist? Popped sorghum!
If you’re a fan of popped snacks, popped sorghum is definitely a must-try. Like popcorn, whole grain sorghum can be popped and enjoyed as a snack or used in a variety of recipes. The main difference is popped sorghum is smaller in size and does not have a hull. Popped sorghum has a slightly nutty taste and pairs perfectly with both sweet and savory flavors.
If you’re looking to add a unique treat to your recipe box, give these Popped Sorghum Peanut Butter Balls a try.
These Popped Sorghum Peanut Butter Balls are a delicious treat you can enjoy all fall (and any time of year)! They are easy-to-make and are quite tasty. If you love traditional popcorn balls, you’re in for a sweet treat!
1/2 cup whole grain sorghum (or 2 cups popped sorghum)
1/2 teaspoon cinnamon
3/4 cup peanut butter
1/2 cup mini chocolate chips
1/2 cup chopped salted peanuts
2 ounces 70 % dark chocolate
1 tablespoon coconut oil
If you plan to pop your sorghum at home, you’ll need to preheat a saucepan over medium heat. To get the best popping results, it is important the saucepan is very hot. Test if your pot is ready by sprinkling a drop of water to see if it sizzles and evaporates. It is easiest to pop your sorghum in ¼ cup increments, so once your pan is ready to go, place 1/4 cup whole grain sorghum into the pan and cover it with a tight-fitting lid. Shake the pan or stir with a wooden spoon to prevent burning until the sorghum starts to pop. Once the popping slows to 6-8 seconds between pops, remove from the heat and pour onto the parchment lined baking sheet to cool. Then repeat this process with the other ¼ cup of sorghum.
Not all the sorghum grain will pop but you can still eat the unpopped kernels. If you have not popped sorghum before, popping a test batch can be helpful to see how the sorghum pops. You can follow the same steps above but using one tablespoon of sorghum at a time. You can also purchase sorghum that is already popped. If your sorghum is already popped, you’ll need two cups for the recipe. Click here to find where to buy popped sorghum.
Next, using a mixing bowl add the cinnamon, peanut butter, chocolate chips and peanuts and mix together. Then in batches, add the sorghum to the mixture and stir until well combined. Cover the bowl and place it in the freezer for 10-15 minutes until the batter is not sticky and is on the firm side.
While the popped sorghum mixture is in the freezer, place water in the bottom of a double boiler over medium heat. Place the coconut oil and dark chocolate in the top of the double boiler stirring occasionally until melted and remove the pan from the heat.
Transfer the melted chocolate to a zip-top plastic bag, squeezing the chocolate down toward one of the bottom corners and then snip the corner. Drizzle the chocolate over each popped sorghum ball. Refrigerate the Popped Sorghum Peanut Butter Balls for a minimum of 15 minutes so the chocolate sets before serving. The tasty treats can be stored in an airtight container in the refrigerator for several days or in the freezer for a few weeks.