Amaranth and Honey Candy

The Quirky Foodster Team

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Servings

Ingredients

Popped or toasted amaranth seeds — 200 g (1.5 cups)
Honey — 150 g (0.5 cup)
Fine salt — 1/4 tsp
Toasted pumpkin seeds, chopped (optional, for texture) — 1 tbsp

Method

If the amaranth seeds are not already popped or pre-toasted, toast raw amaranth seeds a small batch at a time in a dry, very hot pan, covered, until they pop, similar to popcorn; set aside to cool.
Warm the honey gently in a small saucepan over low heat until runny and slightly thinned, taking care not to let it boil or scorch.
Place the popped amaranth in a mixing bowl and pour the warm honey over it, along with the salt, stirring quickly and thoroughly to coat every seed.
Stir in the chopped pumpkin seeds if using.
Turn the mixture out onto the lined baking tray and press firmly and evenly into a flat layer about 1 cm
(1/2 in) thick, using a rolling pin or the base of a glass.
Allow to cool and firm up completely at room temperature for at least 1 hour.
Cut into small bars or squares to serve.

Introduction: Toasted amaranth seeds bound together with warmed honey and pressed into bars, this simple sweet made use of one of the most important, and most spiritually significant, grains of the Mexica world.

Cultural Background: Amaranth was one of the three principal Mexica staple crops alongside maize and beans, valued for its nutritious seeds and its central role in religious rituals, where amaranth dough was shaped into figures of deities for ceremonial consumption. This simple honey-bound candy reflects a more everyday use of the toasted seed, enjoyed as a sweet treat outside of ceremonial contexts.

Tips: Work quickly once the honey is added, as the mixture becomes harder to press evenly as it cools. Popped amaranth seeds are increasingly sold pre-popped in health food shops, which saves considerable time and effort.

Variations: A pinch of ground toasted chili can be added for a traditional sweet-spicy contrast enjoyed in some regional variations. Dried fruit such as chopped dried guava can be pressed into the mixture for extra flavour and chewiness.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: No reheating required; this candy is served at room temperature.

Nutrition: Per serving (approx., 1 bar): 130 kcal, 3 g protein, 24 g carbohydrate, 2 g fat, 1 g fibre, 60 mg sodium.

FAQs:

Q: How do I pop raw amaranth seeds?

A: Heat a dry, heavy pan until very hot, add a tablespoon of raw seeds at a time, cover, and shake constantly for 15-30 seconds until they pop, similar to popcorn; work in small batches to avoid burning.

Q: Is this the same as the ceremonial amaranth figures?

A: It uses the same seed but in a much simpler, everyday form; the elaborate ceremonial figures involved shaping a stiffer amaranth dough into ritual shapes for religious festivals.