Amaranth Candies

 From 'Comida Mexicana' by Rosa Cienfuegos
Amaranth Candies The key ingredient of Amaranth is a popular Mexican grain and a superfood!. This recipe can be remixed and customised to include whatever nuts, seeds, or fruits you have on hand.

  • 227g piloncillo
  • 1kg amaranth seeds
  • 10 raw pecan halves
  • 1 tbsp unsalted raw peanuts
  • 1 tbsp pumpkin seeds
  • 1 tbsp golden raisins
  1. Place the piloncillo and 250ml water in a saucepan over a medium heat and cook, stirring, for 15 minutes or until you have a sticky syrup. Set aside to cool until warm.
  2. Line a loaf tin with baking paper.
  3. Place the amaranth in a bowl, then pour over the syrup and stir until completely combined.
  4. Spoon the amaranth mixture into the prepared tin and use a spatula to press the mixture into an even layer without any holes.
  5. Top with nuts, seeds, and fruit and gently press the into the amaranth mixture.
  6. Set aside for at least 2 hours to set.
  7. Cut into 24 slices and serve.