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
Ingredients
Makes about 20 (3- by 3-inch) squares
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3/4 Cup Puffed Amaranth
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1 Tablespoon Coconut Oil
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1 1 (10 Oz.) Piloncillo (Mexican Raw Sugar), or substitute with brown sugar
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1 Tablespoon Honey
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1 Teaspoon Lime Juice
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1 Teaspoon Lime Zest
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1/2 Cup Water
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1 Cup Fruit Fusion
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2 Tablespoons Butter
Directions
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Lightly oil a baking sheet. Set aside.
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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.
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Let boil without stirring until mixture reaches 300°F (the “hard crack” stage on a candy thermometer).
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While syrup cooks, combine Puffed Amaranth, Roasted Pepitas and Fruit Fusion in a large bowl, and lightly toss to combine.
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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.
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Scoop mixture onto prepared baking sheet and press firmly into a flat layer using back of spoon or a silicone spatula.
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Let cool completely, and cut into small squares or rectangles.