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I tried to pop some amaranth grain in a wok this past weekend
with dismal results: about 5% popped and the rest got scorched.
Even adjusting the heat many times and stirring vigorously all the
time, as suggested in one cookbook I have, did not help.
Anyone out there had success doing this??  Please send me
your technique.*

Thanks,
Nancy

*A while back I found a company called Amaranth Resources
on the web and they advertised popped amaranth.  However, I've
checked both their phone numbers and they've been disconnected,
so I presume that they're out of business.