Gluten-Free Amaranth Is The Star of This Traditional Mexican Candy

October 30, 2015

This candy made with amaranth is traditionally enjoyed for Dia de los Muertos, or “Day of the Dead” in Spanish. Here, we’ve added pumpkin seeds, pecans, and peanuts for even more crunch.

Amaranth Alegrias

Yield: One 9×13-inch tray
Active Time: 30 minutes
Total Time: 50 minutes

1 cup washed and dried amaranth
1 cup mixed pumpkin seeds, raisins, peanuts, and pecans
6 tablespoons raw honey
1 tablespoon ghee

Line an 9×13-inch rectangular pan with parchment paper.

Heat a large heavy bottomed pot over high heat until hot. Carefully add about 1 teaspoon of amaranth grains, cover the pot, and let pop about 5 to 10 seconds. Transfer to a bowl and repeat the process until all the amaranth is popped. Add the mixed nuts and fruit to the bowl and stir to combine.

In a small saucepan heat the honey and ghee over medium heat, then boil the mixture stirring constantly for 5 to 8 minutes. When the mixture has lightly browned, remove from heat and immediately pour into the amaranth mixture. Stir until completely combined.

Press the mixture into the lined baking pan or cookie sheet and allow to cool for at least 15 to 20 minutes before cutting into pieces or rounds with a cookie cutter. Store in an airtight  container

Photo credit: Paul Delmont

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Merce Muse

Thrive Market Food Editor

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