It takes a hot, dry pot... something deep, because a few are going to fly out. Too hot and they scorch, and I know this from experience. But just add one tablespoon at a time into the hot pot and be ready to shake, or swirl, the pot and keep the seeds moving. It happens fast, the popping, and is fun to watch, which reminds me: Do not use a lid, because you'll miss the action, and you need to watch them to know when to stop. It's easy, even though you might scorch the first batch... just toss it into the compost, and try again. Pour your popped seeds into a bowl, and then pop the next tablespoon. I think they taste a bit like heirloom popcorn, and a bit like the earthiness of beets. People add them to baked goods, or top a salad with them. Maria sliced an apple, and we dipped the apple slices in the amaranth, which looked pretty. I should have taken that picture, but we'd already popped them into our mouths!