Alegrías
Amaranth Bars
Popped amaranth is bound with a piloncillo-honey syrup cooked to the firm-ball stage (250 to 255°F), then pressed firm in a lined pan and cut into bars before it fully cools.
Alegrías
✦ Antes de Empezar
Before you cook
Why does the syrup need to hit an exact temperature (250 to 255°F)?
That's the firm-ball stage, and it's what makes the bars hold together once cut — cook the piloncillo-honey syrup only to that point and stir in the amaranth immediately, since going past it will make the bars too hard and brittle.
Ingredientes· 7View
The Syrup
- 8 ozMexican Piloncillograted
- 2 tbspHoney
- 1/4 cup water + 1 tsp lime juiceWater & Lime Juice
The Grain & Crunch
- 3 cupsPopped Amaranth Seedsdry toasted/puffed amaranth
- 1/4 cupToasted Pumpkin Seeds (Pepitas)
- 1/4 cupChopped Walnuts
- 1/4 cupRaisins
Instrucciones
6 pasosPrepara el molde
Prep the pan
Lightly oil an 8-inch square pan and line it with parchment.
Cocina el jarabe
Cook the syrup
Combine piloncillo, honey, water, lime juice, and salt in a saucepan. Cook over medium heat without stirring excessively until the sugar dissolves and the syrup reaches 250 to 255°F (121 to 124°C), the firm-ball stage.
Incorpora el amaranto
Stir in amaranth
Remove from the heat and immediately stir in the popped amaranth and optional nuts or fruit until evenly coated.
Presiona la mezcla
Press into the pan
Transfer to the prepared pan. Use an oiled spatula or a second sheet of parchment to press the mixture firmly and evenly; compacting prevents crumbly bars.
Corta y enfría
Cut and cool
Let cool for 15 minutes, then cut while still slightly warm. Cool completely before separating.
Guarda las alegrías
Store the bars
Store airtight in a dry place.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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