Alegria

 

Alegria

Part of Ep. 1004 Ep. 1004 - Winter Interest

Yield: Makes 24 2-inch square candies

Credit: Recipe from Mike Irwin

Ingredients

1 cup popped amaranth
1 cup rice syrup, maple syrup or honey
1/4 cup toasted sunflower seeds
1/4 tsp. ground cinnamon

Preparation

The easiest way to pop amaranth seeds is with an air popper. Otherwise pop in small amounts (about 1/4 cup at a time) in a wok or large saucepan over high heat. Stir constantly until most of the grains have popped and those that do not pop are a shade or two darker. Repeat until you have 1 cup popped. Lightly grease an 8-inch square, cake pan and set aside. Put the syrup in a medium saucepan over medium-high heat and bring to a soft boil. Boil for about 10 minutes or until the syrup reaches 244° on a candy thermometer. Remove from heat. Stir in sunflower seeds and cinnamon. When well combined stir in the amaranth, stirring just enough to coat. Press into the pan and let cool somewhat. Cut into 2-inch squares. Wrap airtight any that are not eaten immediately and store in a cool, dry place. These will keep for a month or more.

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