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Recipe Name: Alegria - Amaranth Bars Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 24

1/2 Cup(s) Amaranth, divided use
1/2 Cup(s) Pure maple syrup

INTRO - In Mexico and India, cakes or bars of sweetener-bound popped
amaranth are often sold by street Vendors. Known as alegria in Mexico
and luddos in india, these sweet treats are rather like sesame candy
in appearance. The only trick to popping amaranth is having a very hot
and thin pan -- and it's a trick worth learning. You will also need a
candy thermometer. Alegria means happy in Spanish and that's how this
candy makes you feel. Heat a wok (preferably deep) or large saucepan
(not a cast iron pot or a pan with low sides) over high heat. Add 1/4
cup of the amaranth and stir constantly until most of the grains have
popped and those that do not pop are a shade or two darker. Remove
from the pan. Repeat with the remaining amaranth. Set aside. Place
syrup in a medium saucepan over medium-high heat. Bring to a soft
boil. Boil for about 7 minutes or until it reaches 244 degees F. on a
candy thermometer. Stir in amaranth, stirring just enough to coat.
Scrape onto a large platter. Smooth out to l/2-inch thickness, allow
to cool for 2 minutes or until it is partially set. Cut into fingers.
Wrap any that are not eaten immediately airtight and store in a cool,
dry place. These will keep for a month or more Rebecca Wood, Exotic
Grains 1999: paper presented at the IACP April MC sent by 4/22/99 Recipe by: Rebecca Wood, Exotic Grains
1999 Posted to EAT-LF Digest by PatHanneman <> on
Apr 22, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 15
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 20.4mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g

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