Like corn, quinoa and several other grains, when exposed to high heat, Amaranth has the ability to pop, or puff, into a light, crispy grain perfect for a number of baking and candy-making applications. Amaranth, a naturally gluten-free ancient grain, is high in protein and fiber, and contains twice the iron found in wheat.
Prep time: 0 min
Cook time: 35 min
Total time: 35 min
Makes about 20 (3- by 3-inch) squares
Lightly oil a baking sheet. Set aside.
Stir together piloncillo or brown sugar, honey, lime juice, lime zest and water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, stirring to dissolve sugar. Using a pastry brush dipped in water, wash down sides of pan.
Let boil without stirring until mixture reaches 300°F (the “hard crack” stage on a candy thermometer).
While syrup cooks, combine Puffed Amaranth, Roasted Pepitas and Fruit Fusion in a large bowl, and lightly toss to combine.
When syrup is ready, remove from heat, add butter and stir until melted and incorporated. Immediately pour syrup evenly over Puffed Amaranth mixture. Quickly stir with a wooden spoon, ensuring even coating.
Scoop mixture onto prepared baking sheet and press firmly into a flat layer using back of spoon or a silicone spatula.
Let cool completely, and cut into small squares or rectangles.