Recipe Steps

Pop the amaranth:

• Heat a saucepan over medium heat
• Place one teaspoon of the amaranth in the saucepan and immediately cover with a lid.
  1/3 cup amaranth
• Shake the pan for 10-15 seconds, holding the lid tight.
• Return the pan to the burner. The amaranth should start popping almost immediately.
• Once the popping has slowed down or stopped (approximately 10-20 seconds) remove the lid and place the popped amaranth into a bowl to set aside.
• Repeat with the remaining amaranth, one teaspoon at a time.

Make the mixture:

• Once all the amaranth has been popped and set aside, reduce the heat to low and add 1/3 cup honey to the saucepan.
  1/3 cup honey
• Add the vanilla and cinnamon to the honey. Stir to combine.
  1/2 teaspoon vanilla, 1/2 teaspoon ground cinnamon
• Once the honey starts to boil, remove from heat, continuing to stir.
• Add the amaranth, a bit a time to the honey mixture. Stirring while you add it. (You may not need to use all of the amaranth, the mixture should be thick but still sticky).

Prepare the bars:

• Grease a rectangular pan
• Sprinkle the pepitas into the pan, evenly distributing.
  1/3 cup pepitas
• Press the amaranth-honey mixture into the pan, over the pepitas. Pack down tightly.
• Let sit for 2-3 hours.
• Run a knife along the edge of the pan to loosen the alegrias. Flip the pan upside down onto a cutting board to remove the alegrias. Cut into 6 bars.