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Alegrias

This week I have been on a little baking spree. After I made the brownies I was inspired and motivated to start baking again for fun. I wanted to do something that I have never done before so that I could challenge myself and learn something new.

I have tons and tons of baking books and hundreds of recipes, but there is one that has been calling at me for a while, it’s called “My Sweet Mexico” by Fany Gerson. What I like about this book is that it has really authentic recipes for all of my favorite childhood treats. It has beautiful pictures and very detailed instructions. It also gives you lots of information about the different ingredients and where to find them.

I chose to make what are called Alegrias, which are Amaranth “Happiness” Candies (although I would classify them more as a cookie). I remember being young in Mexico and eating these straight from the markets in Downtown Mexico City. They are wonderfully sweet, full of nuts and dried fruit, and have a nice crunchy yet chewy texture.

They are also really easy to make. They only hard part is puffing the amaranth, which is an ancient seed from the Pre-Hispanic times. Make sure you use a hot skillet and do not put oil in the pan, I made this mistake and it was disastrous. Use a wooden spoon to move the seeds around in the skillet and allow them to pop like pop corn. Be careful not to burn your eyes! Also do them in small batches because they tend to burn quite easily.

I adapted the recipe by changing the types of nuts and dried fruit. I would also suggest adding chocolate chips for a nice flavor combination. I used cranberries, roasted almonds that are roasted with Bragg liquid amino, toasted pumpkin seeds and hazelnuts. It had a nice sweet and savory combination that went really well with the sweetened amaranth. Here is the recipe:

1/2 cup toasted hazelnuts

1/2 cup toasted pumpkin seeds

1/2 cup roasted almonds

1/2 cup cranberries

8 ounces brown sugar

1/2 cup honey

1/2 tsp lemon juice

4 ounces puffed amaranth seeds.

Line a baking sheet with parchment paper. Spread the nuts and fruit onto the prepared pan. Cook the brown sugar, honey and lemon juice in a medium pot over medium heat. Cook until the sugar dissolves and the mixture has thickened a bit. Take off the heat and add the puffed amaranth seeds. Stir well to make sure that everything is evenly mixed. Pour over the nuts and fruits and using your hands (I suggest using gloves) press firmly down to spread evenly. Make sure that the amaranth mixture is very well compacted. You can moisten your hands if it is getting too sticky. Allow to cool completely, at least 40 minutes, and invert onto a cutting board. Using a sharp knife cut into desired shapes and sizes. Wrap whatever you are not going to eat in a tightly sealed container.

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