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INTRO - In Mexico and India, cakes or possibly bars of sweetener-bound popped amaranth are often sold by street Vendors.
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Known as alegria in Mexico and luddos in india, these sweet treats are rather like sesame candy in appearance.
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The only trick to popping amaranth is having a very warm and thin pan - and it's a trick worth learning.
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You will also need a candy thermometer.
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Alegria means happy in Spanish and which's how this candy makes you feel.
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1) Heat a wok (preferably deep) or possibly large saucepan (not a cast iron pot or possibly a pan with low sides) over high heat.
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Add in 1/4 c. of the amaranth and stir constantly till most of the grains have popped and those which don't pop are a shade or possibly two darker.
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Remove from the pan.
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Repeat with the remaining amaranth.
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Set aside.
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2) Place syrup in a medium saucepan over medium-high heat.
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Bring to a soft boil.
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Boil for about 7 min or possibly till it reaches 244 degees F. on a candy thermometer.
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Stir in amaranth, stirring just sufficient to coat.
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Scrape onto a large platter.
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Smooth out to l/2-inch thickness, allow to cold for 2 min or possibly till it is partially set.
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Cut into fingers.
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Wrap any which are not eaten immediately airtight and store in a cold, dry place.
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These will keep for a month or possibly more
