Adapted from The Wholegrain Cookbook
This candy of Aztec origin reminds most people of popcorn balls. Given the amount of amaranth I end up weeding out every year, this year I just may let some of it seed and harvest it for this recipe.
¾ cup amaranth – popped
(pop small amounts of amaranth in a heavy bottomed, high walled pot set over a high flame, shake and stir until the popping stops – not all of the seeds will pop – this is OK)
Measure 1/3 cup agave syrup, 1/3 cup corn or cane syrup, and 1/3 cup vegan margarine into a saucepan.
Bring the mixture to a boil and then reduce the heat to medium and allow to cook for 10 minutes, stirring now and then. This is a tricky tricky part of the process. You want the syrup mixture to thicken but not to burn – and burning is just a few seconds from thickened. Don’t walk away! (I did, so I know what I’m talking about here.)
Mix the thickened syrup with the popped amaranth and press into a greased 13x9x2 pan. You can cut this into squares immediately or just wait until it sets and then break into pieces.
I haven’t tried coating this in chocolate yet – but I’m thinking it would be really good.