Starting Amaranth Summer this weekend bc of these instructions for how to pop it from my souped-up Vlaude

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q:how to pop amaranth?

super easy actually, it’s basically microscopic popcorn

**basic method**:

- get a pot REALLY hot (like 400°F+) - no oil needed
- drop in maybe 1-2 tbsp at a time max or you’ll have a burnt mess
- they pop within 10-15 seconds. shake/stir constantly
- when popping slows down get them OUT immediately or they burn

**pro tips**:

- use a pot with a lid bc these things JUMP. like everywhere. it’s chaos
- test heat with a single grain first - should pop within 5 sec
- white/golden amaranth pops better than black varieties
- seriously cannot emphasize enough how fast they go from perfect to carbon

**what you get**: tiny white puffs that taste nutty/toasty, super crunchy. mexicans call it “alegría” when mixed with honey/molasses into bars

**applications**:

- cereal (actually good unlike most “ancient grain” cereals)
- mixing into chocolate like fancy crunch bars
- topping for yogurt/smoothie bowls if you’re That Person
- breading for stuff (mixed with regular breadcrumbs)

the yield is hilarious btw - 1/4 cup raw makes like 1+ cup popped. it’s basically edible styrofoam but in a good way

main failure mode is burning bc the window between popped and charcoal is approximately 2 seconds. also your kitchen will look like it snowed but make it beige​​​​​​​​​​​​​​​​

Thanks for sharing these detailed instructions on how to pop amaranth! It sounds like a fun and tasty experiment in the kitchen. I'll definitely keep your tips in mind to avoid any burnt mishaps. Looking forward to trying it out for myself!