Alegrias

🛒 Ingredients

• Popped amaranth seeds 25 g · 95 kcal
• Piloncillo (unrefined cane sugar) 15 g · 57 kcal
• Water 5 g · 0 kcal
• Fresh lime juice 1 g · 0 kcal

👨‍🍳 Instructions

1. Combine piloncillo and water in a saucepan over medium heat; stir until the piloncillo dissolves completely and the mixture thickens slightly, reaching a soft-ball stage (115-118°C or 240-245°F).
2. Remove the syrup from heat and stir in the fresh lime juice.
3. Quickly pour the hot syrup over the popped amaranth seeds in a large bowl and mix thoroughly until all seeds are coated.
4. Press the mixture firmly into a greased baking sheet or mold, forming a compact layer about 1-2 cm thick. Alternatively, use greased hands to form individual bars or balls.
5. Allow the alegrías to cool completely at room temperature until firm. Once firm, cut into desired shapes (squares, rectangles, or bars) and serve.