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Alegria (Mexican Amaranth Candy)
4.9 from 207 votes

Alegria (Mexican Amaranth Candy)

Alegria is a traditional Mexican candy made by mixing popped amaranth seeds with a syrup of piloncillo (brown sugar), honey, and water. The sticky mixture is pressed into a tray to set into a crunchy, sweet bar that can be cut into shapes. The popping of the tiny amaranth seeds creates a light, crisp texture balanced by the rich sweetness of the piloncillo syrup.

Prep Time
5 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 8 servings
Course: Dessert
Cuisine: Mexican

Ingredients

  • 100 gr amaranth seeds
  • 3 piloncillo for the syrup, light brown, small bars
  • 1 tbsp honey
  • 2 tbsp water

Instructions

    Cup of Yum
  1. Begin by popping open the amaranth seeds first. To do this, heat a pan with a glass lid on medium heat. Throw in a few seeds to check for the right temperature.
  2. Once it's reached the right temperature for popping, work in batches, adding one tablespoon at a time, and pop the amaranth seeds. Transfer them out into a bowl when they stop popping. Keep an eye on the ones you add because they have a tendency to burn.
  3. Next, break the piloncillo bars into the same saucepan, add the honey and water and warm the mixture, stirring, until fully dissolved. Set aside to cool.
  4. Add the pop amaranth to the syrup and stir until all the amaranth seeds are covered.
  5. Oil a baking tray add the amaranth/syrup mixture and press down with a rolling pin until evenly spread in the tray.
  6. Leave it to cool for a couple of hours. Once hardened cut into whatever shapes you like and serve

Notes

  • Add pumpkin seeds, almonds, raisins, or other nuts to the mixture for additional texture and flavor.
  • The recipe yields a candy batch sized for a 30 cm (12-inch) diameter by 20 cm (8-inch) high tray.