Recipe - Alegria - Amaranth Bars

One half cup Amaranth; divided use
One half cup Pure maple syrup

INTRO In Mexico and India, cakes or bars of sweetenerbound popped
amaranth are often sold by street Vendors. Known as alegria in Mexico
and luddos in india, these sweet treats are rather like sesame candy
in appearance. The only trick to popping amaranth is having a very
hot and thin pan and it's a trick worth learning. You will also
need a candy thermometer. Alegria means happy in Spanish and that's
how this candy makes you feel.

1) Heat a wok (preferably deep) or large saucepan (not a cast iron
pot or a pan with low sides) over high heat. Add One fourth cup of the
amaranth and stir constantly until most of the grains have popped and
those that do not pop are a shade or two darker. Remove from the pan.
Repeat with the remaining amaranth. Set aside.

2) Place syrup in a medium saucepan over mediumhigh heat. Bring to a
soft boil. Boil for about 7 minutes or until it reaches 244 degees F.
on a candy thermometer. Stir in amaranth, stirring just enough to
coat. Scrape onto a large platter. Smooth out to l/2inch thickness,
allow to cool for 2 minutes or until it is partially set. Cut into
fingers. Wrap any that are not eaten immediately airtight and store
in a cool, dry place. These will keep for a month or more

Rebecca Wood, Exotic Grains 1999: paper presented at the IACP April
1999.

MC sent by kitpath@earthlink.net 4/22/99

Recipe by: Rebecca Wood, Exotic Grains 1999

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr
22, 1999, converted by MM_Buster v2.0l.