<<Disclaimer: Verify this information before applying it to your situation.>>

Someone wrote to ask about popping amaranth.  My marvelous daughter-in-law
used to do just that, so I sent the question to her, and here is the
answer:

>I wish I could remember exactly what I did when I used to pop amaranth lo
>those many years ago in Fargo when I had time to stand around in front of
>a stove and experiment with foods. I remember popping amaranth as a
>frustrating experience, and one that required both Clint and myself to
>really get it right and not burn the seeds. I know I experimented with
>several pans, and I can remember using a non-stick saute-style fry pan. I
>think I waited until it was hotter than blazes, put on a very small
>amount of amaranth (perhaps a tsp at a time?) and then, keeping the pan
>on the heat, shaking the pan side to side to keep the seeds moving. I
>found that popping tiny amounts of amaranth was essential to the process.
>The seeds need to spread out in a single layer. If she is using a wok,
>everything will be piled up in the bottom of the pan. If the pan is hot
>enough, the seeds pop almost instantaneously. If they don't pop almost
>the moment they hit the pan, the pan isn't hot enough and they scorch. I
>may have eventually moved to using a cast-iron fry pan---it gets holds
>heat better than the non-stick pans. I do remember scorching a fair
>amount of amaranth before I got it right, and I also remember the
>finished product having an annoying ability to gain a static charge and
>stick to everything under the sun the way those annoying styrofoam
>packing peanuts cling to everything.

I'm sure this will not encourage the faint of heart to rush out and buy
amaranth seeds, but for those who like the challenge - have a go....  I do
remember that my gluten-sensitive son thought the stuff was great, once it
was done.  I suppose you toss it with butter and salt, just like popped
corn.

Gayle K