Alegria de Amaranto

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Amaranth, although not very popular in America, is very popular in Mexico and has been cultivated for more than 8 thousand years. This recipe is an easy to make, but be careful while you are popping the amaranth, because it burns very easily and can splatter! Once you have the seeds popped, you will mix it with piloncillo and honey, and form it into bars which are not only a tasty treat but pack a nutritional punch!

Makes a 30 D x 20 H Tray

How to Make Alegria de Amaranto:

1. First pop up the amaranth seeds.
2. Heat a pan with a glass lid, try first with a few seeds to see if the pan has the right temperature.
3. Remember the seeds burn quite easily, that is why I suggest to use a glass lid, so you can see when the seeds stop popping. Do it in small batches, I did one tablespoon at a time.
4. Put the popped amaranth in a separate bowl and reserve.
5. Break all the piloncillo bars and place them in the same pan where you popped the amaranth, add the honey and water and heat until everything has dissolved.
6. Let the syrup to cool down for 5 min.
7. Add the popped amaranth into the syrup and stir vigorously until all the seeds are cover with the syrup.
8. Place the amaranth on a pre-oil tray, I just rubbed a tiny bit of rapeseed oil to avoid the amaranth bars to stick to the tray.
9. Press the amaranth with a rolling pin and let it cool for a few hours.
10. Cut them with a sharp knife in different shapes.

Tips: You can add pumpkin seeds, almonds, raisins or any other nuts you like.