Amaranth is a tiny-little seed full of protein. It is mainly used as the base ingredient in the Mexican candy known as Alegrias or “joy.” Alegrias are rich in fiber, protein, amino acids, calcium and iron.
And yes… they are also full of joy! Children love to get their hands on this sticky-sweet dessert. It is a healthy, energy-replenishing snack for kids that fit perfectly in their lunch box. It can also be used as a crunchy topping on their morning fruit and yogurt cup.
Alegrias are typically sold as street candy in the plazas of Mexico or border crossings because they make such great gifts. They are simple to prepare and can be made with your favorite nut or dried fruit. Some even include chocolate chips in the mixture.
*Cook’s note: If piloncillo is not available at your local grocery store, replace with 1 cup of honey.
Ingredients:
3 cups amaranth, toasted
2 pounds *piloncillo, in large chunks
½ cup honey
2 cup of water
Juice of 2 lemons
1/2 cup raisins
1/2 cup raw peanuts
Directions
In a large saucepan, heat water until simmer and add piloncillo, honey and lemon juice until it dissolves and becomes syrupy.
Add toasted amaranth in piloncillo syrup and stir gently with wooden spoon until evenly coated.
Press amaranth mixture onto a 9×13 greased baking dish. Sprinkle peanuts and raisins on top and let cool.
Use serrated knife to cut into squares or use a biscuit cutter for circle shapes.
Makes 10-12
Those look really good!
That looks absolutely delicious!
These look so healthy and yummy!! Thanks for sharing!
Delicious! I cannot wait to try these with the kids.
I have never baked with Amaranth. Your recipe looks wonderful. I can’t wait to try it!
Ah reminds me of my days in Puebla. Yum!
I couldn’t find pre-toasted amaranth, so I had to toast it myself.
After much research, trial, and error I finally figured out how to do it.
To save some headaches for the rest of you, here’s how I did it.
Preheat 8in saucepan with lid, dry, on stovetop at high heat. (dont use nonstick. this will damage the surface)
Throw in 1/2 Tbsp of amaranth.
Immediately put the lid on it.
Constantly shake the pan on the burner to keep the amaranth moving.
You’ll hear a sizzle sound from the popping of the amaranth.
Take a peek a few times during popping so you know how progress is going.
After a minute or two, it will be finished.
Dump into a bowl and repeat until you have enough for your recipe.
I actually just ordered two pounds of whole amaranth in the hopes of making these. I’ve been looking for more of the recipes so that I can find the BEST ALEGRIAS for me, and this one looks…simple and undeniably tasty.
What’s the texture like?
Hi Rai,
The texture is seedy, sweet and crunchy. Similar to a light and delicate rice cake.
Enjoy!