There are so many things I love about my Mexican culture. Every time I go to Mexico, I relive some amazing memories. Aside from the landmarks and places I must visit, there are foods you just cannot get in the states. Well, you can, but it’s just not the same. I cannot leave Mexico without eating chapulines, tacos de flor de calabaza, and the sweet treat of AlegrÍa. This is my simple recipe for AlegrÍa.
- 2 C. popped Amaranth
- 3 TBSP. honey
- ½ tsp. Cinnamon
- Dried fruit of your choice
- Almonds or any other nut of preference
In a saucepan, heat the honey and cinnamon until mixed and runny. Pour on top of the popped amaranth and combine the dried fruit and nuts.
Refrigerate until hardened and then cut into bars.
How to pop your Amaranth
Heat up a skillet to high heat. The pan should be deep, or you will have amaranth all over your kitchen. The grain is small and light and will fly up into the air. No oil is necessary. Slowly add one tablespoon of the amaranth to the pan and stir it with a wooden spoon or you can agitate the pan back and forth to cook evenly. The grain should pop within 15 seconds. Transfer to a bowl quickly as the amaranth is delicate and can easily burn. If popping does not occur, the pan is not hot enough. Continue popping in small batches.