In Mexico, this sweet treat (the name means "happiness" in Spanish) is made to celebrate Day of the Dead. This recipe can be found on our bags of Organic Whole Grain Amaranth.
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 Tbsp 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 Tbsp at a time. Add pumpkin seeds to popped amaranth.
Place sugar 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. 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.
