How can sorghum and amaranth pop?

Sorghum and amaranth can pop due to their unique structure and moisture content. When heated, the water inside the grains turns to steam, creating pressure until the outer hull bursts, similar to popcorn. The grain then expands and puffs up as it cools, resulting in a light, airy snack. Both grains have a hard outer shell that allows them to pop effectively when cooked at the right temperature.