Alegria (Mexican Amaranth Candy)
Amaranth, although not very popular in America, is very popular in Mexico and has been cultivated for more than eight thousand years.
This candy is made from amaranth seeds mixed with honey. It is originally from México City, and, since the 16th century, it has been known by the name Alegría, which means joy in Spanish.
This easy Alegria recipe won’t give you any trouble, but be careful while popping the amaranth, because it burns very easily and can splatter! Once the seeds have popped, you mix it with the melted piloncillo and honey, and form it into bars which are not only a tasty treat but pack a nutritional punch!
Alegria (Mexican Amaranth Candy)
Ingredients
- 100 gr amaranth seeds
- 3 light brown small piloncillo bars for the syrup
- 1 tbsp honey
- 2 tbsp water
Instructions
- Begin by popping open the amaranth seeds first. To do this, heat a pan with a glass lid on medium heat. Throw in a few seeds to check for the right temperature.
- Once it's reached the right temperature for popping, work in batches, adding one tablespoon at a time, and pop the amaranth seeds. Transfer them out into a bowl when they stop popping. Keep an eye on the ones you add because they have a tendency to burn.
- Next, break the piloncillo bars into the same saucepan, add the honey and water and warm the mixture, stirring, until fully dissolved. Set aside to cool.
- Add the pop amaranth to the syrup and stir until all the amaranth seeds are covered.
- Oil a baking tray add the amaranth/syrup mixture and press down with a rolling pin until evenly spread in the tray.
- Leave it to cool for a couple of hours. Once hardened cut into whatever shapes you like and serve
Notes
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