Saturday, 23 September 2017

Puffmaranth – Recipe for Popped Amaranth

If you remember how to make popcorn on the stove, this is basically the same technique.  You could also try putting some in a paper bag and popping it in the microwave for about 12-15 seconds.

6 Tbsp raw amaranth will yield ~2 cups.
  1. Heat a small to medium pot over med-high/high heat. Test if the pot is hot enough by adding a drop of water.  If it instantly balls up, dances around in the pot, and evaporates you’re good to go. 
  2. Once hot, add in 1-2 tablespoons raw amaranth (a thin layer across the bottom), then cover with a lid and quickly shimmy/slide the pot back and forth just above the burner.  If your heat is set correctly it should start popping within 1-3 seconds and finish within 10-15 seconds.  It burns very quickly! 
  3. Just as the amaranth pops are slowing, empty it into a bowl. 
  4. Replace the pan back on the burner to heat back up for 15-30 seconds. 
  5. Repeat the popping process until desired amount has been reached. 
  6. Let cool in the bowl. 
  • Wear oven mitts!  The heat gets intense when you’re making multiple batches.  
  • If you don’t cover the pot, amaranth will pop everywhere
  •  It is crucial that your pot is fully heated.  If the amaranth doesn’t start popping within 3 seconds your pan is not hot enough. If the amaranth instantly burns your heat is too hot. 
  • Dump the amaranth into the bowl just as the popping is slowing down.  If you wait until it is completely stopped it will burn. 
  • If you’re using an electric burner you may have to slide the pot back and forth on the burner and not above it. 
  • If you let the popped grain fully cool you can store it in a sealed container in the fridge for at least a few weeks. 

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