Now there are a couple of nitty gritty details to ensure success. Use a high pot to avoid too many popped amaranth seeds shooting all over the place. The temperature has to be “PERFECT” so all the seeds immediately puff but none burn. You might have to toss the first two batches you try puffing until you find the perfect temperature of your stovetop.
You can eat popped amaranth just like that. My kids love a mix of just popped amaranth and a few maple flakes to sweeten and they spoon it all out of a bowl. It’s a little dry for me like that. I use it on salads and tuna patties