Dessert: Mexico – Mexico State, Central Mexico – Alegrías (Amaranth Honey Bars)

Serving Size: 12

Approximate Time

Prep 25 min

Cook 8 min

Additional 35 min

Total 1 hr

Ingredients

- 4 cups (120 g) popped amaranth (amaranto reventado)
- 1/2 cup (120 ml) mild local honey
- 2 tbsp (30 g) grated piloncillo (unrefined cane sugar), optional for depth
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower), or melted unsalted butter
- 1/2 cup (65 g) roasted peanuts, chopped (approx. 2.3 oz)
- 1/4 cup (30 g) toasted pumpkin seeds (pepitas)
- 1/3 cup (50 g) mixed dried fruit (raisins and chopped dried apricots)
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (3 g) fine sea salt
- 1/4 tsp (0.5 g) ground cinnamon (optional)
- 1 tsp (5 ml) oil or nonstick spray for pan

Instructions

Short Description:
Crisp, lightly sweet bars of popped amaranth bound with honey and a touch of piloncillo, studded with toasted nuts and dried fruit for texture and local flavor. These portable sweets balance natural sweeteners and regional ingredients for a traditional Mexican State version of alegría.

Regional Notes:
In Mexico State, alegrías are commonly sweetened with honey and enriched with local nuts (peanuts, pepitas) and sometimes chopped dried fruits, rather than relying solely on refined sugars. This version uses honey with a bit of piloncillo for depth and includes toasted peanuts and pepitas to reflect the region's agricultural produce.

1. Prepare popped amaranth if using raw seeds: heat a dry heavy skillet over medium-high heat. Add 1 tsp of amaranth seeds at a time, cover, and shake until they pop (a few seconds); pour popped grains into a large bowl and repeat until you have about 4 cups popped. If using pre-popped amaranth, skip this step.
2. Toast nuts and seeds: in a dry skillet over medium heat, toast chopped peanuts and pepitas, stirring, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool.
3. Make the binder syrup: in a small saucepan combine honey, grated piloncillo, and oil. Warm over medium heat, stirring constantly until piloncillo dissolves and the mixture begins to bubble and thicken slightly, about 3–5 minutes. Do not overcook — you want a syrup that is cohesive and glossy, not rock-hard. Remove from heat and stir in vanilla, salt, and cinnamon (if using).
4. Combine dry mix: in a large mixing bowl combine the popped amaranth, toasted peanuts, pepitas, and dried fruit. Pour the warm honey-piloncillo syrup over the dry mix.
5. Mix and bind: using a wooden spoon or spatula, stir vigorously until the syrup evenly coats all grains and nuts and the mixture holds together when pressed. Work quickly before the syrup cools and sets.
6. Press into pan: line an 8 x 8 inch (20 x 20 cm) square pan with parchment, leaving an overhang for lifting. Lightly oil the parchment. Transfer the mixture to the pan and press firmly and evenly with the back of a spatula or a piece of parchment paper to compact the bars (press hard to avoid crumbly bars).
7. Chill and set: let the pressed mixture cool at room temperature for 30–45 minutes, or refrigerate 20–30 minutes until fully set.
8. Cut and store: lift the block from the pan using the parchment overhang. Cut into 12 bars (or squares) with a sharp knife. Store in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks; separate layers with parchment if stacking.