Mexican Popped Amaranth Candy
- 5 Cups 190g Popped Amaranth Cereal
- ½ Cup 62g Pepitas (Pumpkins Seeds), Lightly Toasted and roughly chopped
- ¼ Cup 36g Sesame Seeds, Toasted
- 1 ¼ Cup 271g Demerara Brown Sugar
- ½ Cup 120 ml Water
- ¼ Cup 60 ml Raw Honey
- ¼ Teaspoon 2g Sea Salt
- 1 Tablespoon 15 ml fresh Lime Juice
- 2 Teaspoons 4g Lime Zest, Finely Grated
- ½ Teaspoon 2g Ground Cinnamon
- Line a 20 x 20 cm baking pan with waxed paper – leave 5 to 10 cm overhang on all sides (for easy unmoulding of the final product)
- In order to pop the Amaranth, heat a deep saucepan over a medium-high heated plate on the stove.
- Place a tablespoon Amaranth Seeds into the bottom of the dry pan and cover with a lid.
- Turn off the heat and shake pot vigorously to keep the Amaranth from sticking.
- After 20 seconds the Amaranth should be popped.
- There may be some un-popped grains, which will give the candy a crunchy, nutty taste.
- Pour the popped Amaranth into a large bowl. Make sure that the saucepan is re-heated, before proceeding with the remaining grains.
- In a large bowl, combine the popped Amaranth cereal, pepitas and sesame seeds.
- Set aside until needed.
- In a medium saucepan combine the Demerara Brown Sugar, water and honey. Stir to combine.
- Place the saucepan over the medium to medium-high heat and gently stir to combine.
- Heat until a Candy Thermometer reads 250℉ (120℃).
- Turn off the heat, stir in the lime juice, lime zest and ground cinnamon.
- Immediately pour the sugar mixture over the Amaranth mixture.
- Stir until the Amaranth mixture is well-coated in the sugar mixture.
- Immediately transfer and press the mixture firmly into the prepared baking pan, using a rubber spatula or the back of a wooden spoon.
- Set pan in a cool area to harden.
- Using a sharp chef’s knife, cut the cooled mixture into bars.
Instead of pepitas, feel free to use shelled hemp seeds, almonds, hazelnuts or any mixture of nuts. You can also use dried fruits.
Toasted black sesame seeds can be used in place of regular sesame seeds.