Alegrias

• 1/2 cup chopped toasted pecans
• 1/2 cup lightly toasted peanuts
• 1/2 cup dark raisins
• 1/2 cup lightly toasted pumpkin seeds
• 8 ounces chopped piloncillo
• 1/2 cup honey
• 1/2 teaspoon freshly squeezed lemon or lime juice
• 4 ounces puffed amaranth seeds

1. Line a baking sheet with parchment paper.
2. Combine the pecans, peanuts, raisins, and pumpkin seeds in a bowl and spread on the prepared pan.
3. Combine the piloncillo, honey, and lemon juice in a medium pot over medium heat and cook until the piloncillo has melted and the mixture has thickened slightly, 5 to 10 minutes.
4. Remove from the heat and add the amaranth seeds, stirring quickly to mix everything well.
5. Pour into the pan with the nuts and seeds, and carefully press down with slightly damp hands (so you dont burn yourself) to compact the mixture.
6. Allow to cool completely, 30 to 40 minutes at least, then invert onto a cutting board.
7. Cut the mixture into the desired shapes with a sharp knife.
8. If it seems to be sticking to the knife, simply dip the knife into hot water, dry, and continue cutting.
9. If you have any leftover alegrias (I doubt you will), wrap them in plastic wrap, place in a tightly sealed container, and store in a cool, dry area for up to 3 weeks.
10. In pre-Hispanic times, the Aztecs used amaranth seeds to make statues of their gods for ceremonies and rituals, binding them with blood.
11. When the conquerors arrived, they tried to eliminate their use because it conflicted with Christianity.

pecans, peanuts, dark raisins, pumpkin seeds, piloncillo, honey, freshly squeezed lemon, amaranth seeds

Taken from www.epicurious.com/recipes/food/views/alegrias-384153 (may not work)