Ingredients:
1/2 cup amaranth grain
1/4 cup pumpkin seeds or pepitas
1/2 cup sugar or honey
1 tablespoon blackstrap Molasses
Instructions:
Line a 9 x 9-inch baking pan with parchment paper.
Heat a wide-bottomed pan with a lid over medium-high heat. Add 1 tablespoon of amaranth to the pan, cover and cook over medium-high heat until most of the grains have popped, about 30 seconds. Transfer to a bowl. Repeat with remaining amaranth, 1 tablespoon at a time. Add pumpkin seeds to popped amaranth.
Place sugar or honey in an even layer in a deep pot over medium heat. The granules will slowly begin to melt. Add molasses. When molasses begins to boil steadily, gently stir or swirl to incorporate sugar or honey. Remove from heat and immediately add popped amaranth and pumpkin seeds. Stir well to coat.
Quickly transfer to a parchment lined 9 x 9-inch pan and spread evenly with a spatula. Immediately cut to desired size. Let cool and serve.
Recipe sourced and adapted from:
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