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Dulce de Alegria

Dulce de Alegria

YIELD: 16 bars

8 oz. amaranth
nonstick spray, as needed
6 Tbsps. honey
6 Tbsps. agave nectar
6 Tbsps. salted butter
6 Tbsps. unsalted sunflower seeds
6 Tbsps. salted roasted pumpkin seeds

1. Pop amaranth by placing in a very hot skillet 1 Tbsp. at a time, stirring constantly for about 15 to 18 seconds until seeds pop (watch carefully as they burn quickly when popping is finished). After they pop, transfer to a bowl and add the next Tbsp. of amaranth to the pan. (You should have about 4½ cups of popped grain when done).

2. Generously coat a half hotel pan with nonstick spray.

3. Combine honey, nectar and butter in a large saucepan or skillet. Cook over medium heat for 7 minutes, stirring constantly, until the syrup bubbles and starts to caramelize.

4. When the mixture turns golden brown and becomes thick and sticky, add the popped amaranth, sunflower seeds and pumpkin seeds; stir with a wooden spoon until all ingredients are coated with the syrup.

5. Transfer the mixture to a coated half hotel pan. Push the mixture into the corners of the pan by hand. Let cool and harden. Cut into 16 bars (approximately 2x3” squares).

Photo and recipe: Indian Harvest/Rob Yuretich

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