Dessert: Mexico – Tlaxcala, Central Mexico – Alegrías de Amaranto (Amaranth Honey-Nut Bars)

Serving Size: 12

Approximate Time

Prep 25 min

Cook 7 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 4 cups (120 g) puffed amaranth
- 1 cup (140 g) mixed toasted nuts (peanuts and almonds or peanuts and pepitas), coarsely chopped
- 1/2 cup (120 ml) Tlaxcala wildflower honey (or other mild local honey)
- 4 oz (115 g) piloncillo, grated or finely chopped (see note for substitute)
- 2 tbsp (30 ml) water
- 2 tbsp (28 g) unsalted butter
- 1/4 tsp (1.5 g) fine sea salt
- 1 tsp (5 ml) vanilla extract (optional)
- 1 tsp (2 g) orange zest (optional)
- 2 tbsp (20 g) toasted sesame seeds (ajonjoli), optional garnish
- Parchment paper or lightly oiled 8 x 8 inch (20 x 20 cm) baking pan for pressing

Instructions

Short Description:
Crunchy, lightly chewy bars made from puffed amaranth bound with a warm honey–piloncillo syrup, studded with toasted local nuts for extra texture and flavor. Served cut into squares or bars as a traditional Mexican sweet.

Regional Notes:
This Tlaxcala version uses local Tlaxcala wildflower honey combined with a touch of piloncillo for depth, and a generous amount of toasted nuts; the honey and nuts give these alegrías a richer, more textured flavor than the leaner, seed-only versions found elsewhere. Nuts (commonly peanuts and regional almonds or pepitas) are toasted and coarsely chopped to preserve a rustic bite characteristic of central Mexico.

1. Prep: Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper, leaving an overhang to lift the block later. Measure a shallow bowl of cold water for wetting your spatula or hands when pressing.
2. Toast nuts: Heat a dry skillet over medium heat. Add the chopped nuts and toast, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a bowl to cool.
3. Warm amaranth: In a large mixing bowl, place the puffed amaranth; set aside near the stove so you can work quickly when the syrup is ready.
4. Make syrup: In a medium saucepan combine the grated piloncillo, honey, and 2 tbsp (30 ml) water. Warm over medium-low heat, stirring until the piloncillo dissolves and the mixture is smooth and slightly thickened, about 4–6 minutes. Do not boil hard; you want a glossy, pourable syrup.
5. Enrich syrup: Remove the pan from heat and stir in the butter, sea salt, vanilla extract (if using), and orange zest (if using) until the butter melts and the mixture is uniform.
6. Combine: Immediately pour the hot syrup over the puffed amaranth. Add the toasted nuts and optional sesame seeds. Using a spatula, quickly but gently fold everything together until the amaranth and nuts are evenly coated. Work briskly before the syrup cools and hardens.
7. Press into pan: Transfer the mixture to the prepared pan. With a piece of parchment or a lightly oiled spatula (or wet hands), press the mixture firmly and evenly into the pan to compact it—press until the surface is smooth and the mixture holds together.
8. Set and cut: Let the block cool at room temperature until firm, about 1–2 hours. For cleaner cuts, chill 20–30 minutes in the refrigerator before slicing. Lift the block from the pan using the parchment overhang and cut into 12 bars or squares.
9. Serve and store: Serve at room temperature. Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks; separate layers with parchment to prevent sticking.
10. Notes: If piloncillo is unavailable, substitute 1/2 cup (100 g) packed dark brown sugar dissolved with the honey; the piloncillo adds traditional caramel notes. Adjust honey amount slightly if using a very strong-flavored honey.