Heat a large Dutch oven over medium heat 2 minutes. Add 1 teaspoon oil; swirl to coat. Add half of sorghum; cook about 1 minute or until sorghum popping slows, stirring constantly.
Reduce heat to medium-low, and continue cooking 1 minute or until as much sorghum pops as possible, stirring constantly. (If grains pop out of pan, cover pan and shake it frequently.)
Remove mixture from pan; repeat procedure with remaining oil and sorghum. Discard unpopped kernels, or reserve for another use (they’re crunchy and delicious and, unlike unpopped popcorn, edible).
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