Alegria Amaranth Bars Recipe

• 1/2 c. amaranth, divided use
• 1/2 c. pure maple syrup

1. INTRO - In Mexico and India, cakes or possibly bars of sweetener-bound popped amaranth are often sold by street Vendors.
2. Known as alegria in Mexico and luddos in india, these sweet treats are rather like sesame candy in appearance.
3. The only trick to popping amaranth is having a very warm and thin pan - and it's a trick worth learning.
4. You will also need a candy thermometer.
5. Alegria means happy in Spanish and which's how this candy makes you feel.
6. 1) Heat a wok (preferably deep) or possibly large saucepan (not a cast iron pot or possibly a pan with low sides) over high heat.
7. Add in 1/4 c. of the amaranth and stir constantly till most of the grains have popped and those which don't pop are a shade or possibly two darker.
8. Remove from the pan.
9. Repeat with the remaining amaranth.
10. Set aside.
11. 2) Place syrup in a medium saucepan over medium-high heat.
12. Bring to a soft boil.
13. Boil for about 7 min or possibly till it reaches 244 degees F. on a candy thermometer.
14. Stir in amaranth, stirring just sufficient to coat.
15. Scrape onto a large platter.
16. Smooth out to l/2-inch thickness, allow to cold for 2 min or possibly till it is partially set.
17. Cut into fingers.
18. Wrap any which are not eaten immediately airtight and store in a cold, dry place.
19. These will keep for a month or possibly more

amaranth, maple syrup

Taken from cookeatshare.com/recipes/alegria-amaranth-bars-63076 (may not work)