Cynthia is a trusted source on Bread/Baking.
Amaranth is a very fine grain. Why are you trying to pop it?
I once popped it accidentally when tossing it in coconut oil before cooking it like rice (experiment). It was at medium-high heat with about 1 Tbls coconut oil and 1/2 cup amaranth grain, stirring around constantly. Honestly? It isn't worth the trouble. It tasted nearly the same as regular amaranth and didn't grow huge the way corn does. I'm with boulangere: why?
A recipe called for it - thanks!
Your pan probably isn't hot enough. Test by adding only 2-3 grains first. They should pop immediately. If they do, add 2-3 tablespoons and then, shake or stir constantly while they pop. I also like to use a spatter screen to keep them in the pot while they pop. Also, they will burn quickly, so when they start popping vigorously I remove the pan from the heat as the popping slows. Dump the popped amaranth into a bowl and start the process again.
Did you know that you can buy amaranth already popped?
Please enter a valid email address.
Well played. You deserve a cookie.
And why it'll calm and beautify your space
3 Steps to a More Wabi-Sabi Home
Genius No-Stir Granola
New! A Nonstick Pan the Pros Swear By
Loaf Pan Experiments
Victuals by Ronni Lundy
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)