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1
Line a baking sheet with parchment paper.
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2
Combine the pecans, peanuts, raisins, and pumpkin seeds in a bowl and spread on the prepared pan.
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3
Combine the piloncillo, honey, and lemon juice in a medium pot over medium heat and cook until the piloncillo has melted and the mixture has thickened slightly, 5 to 10 minutes.
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4
Remove from the heat and add the amaranth seeds, stirring quickly to mix everything well.
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5
Pour into the pan with the nuts and seeds, and carefully press down with slightly damp hands (so you dont burn yourself) to compact the mixture.
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6
Allow to cool completely, 30 to 40 minutes at least, then invert onto a cutting board.
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7
Cut the mixture into the desired shapes with a sharp knife.
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8
If it seems to be sticking to the knife, simply dip the knife into hot water, dry, and continue cutting.
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9
If you have any leftover alegrias (I doubt you will), wrap them in plastic wrap, place in a tightly sealed container, and store in a cool, dry area for up to 3 weeks.
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10
In pre-Hispanic times, the Aztecs used amaranth seeds to make statues of their gods for ceremonies and rituals, binding them with blood.
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11
When the conquerors arrived, they tried to eliminate their use because it conflicted with Christianity.
