Alegrías de Amaranto

2 Instructions

1. 1

   If your amaranto isn't already puffed: toast the seeds in a dry skillet over medium heat in small batches; they will pop like miniature popcorn. Set aside.

2. 2

   Combine the piloncillo, honey and water in a saucepan. Heat over medium heat, stirring until the piloncillo dissolves, then continue cooking until you have a thick, glossy syrup that coats the back of a spoon.

3. 3

   Let the syrup cool slightly — it should still be pourable but no longer scalding.

4. 4

   Pour the syrup over the puffed amaranto and stir quickly until every grain is coated.

5. 5

   Line a tray with parchment or a silicone mat. Scatter the peanuts and raisins over the surface, then pour the amaranth mixture on top.

6. 6

   Press down firmly with a damp spatula or another sheet of parchment to compact the mixture into an even slab about 1.5cm thick.

7. 7

   Let set at room temperature for at least 2 hours, until firm.

8. 8

   Cut into rectangles with a sharp knife, or into discs with a large round cookie cutter.