This sweet treat is called alegria in Mexico and luddos in India and often sold by street vendors. Gluten Free, Lactose Free, Low Cal, Low Carb, Low Fat, Soy Free.
Heat a wok or large deep saucepan over high heat. A cast iron pan or a pan with low sides will not work well.
Add 1/4 cup of the amaranth and stir constantly until most of the grains have popped and those that do not pop are a shade or two darker. Remove from the pan. Repeat with the remaining amaranth. Set aside.
Place syrup in a medium saucepan over medium-high heat. Bring to a soft boil. Boil for about 7 minutes or until it reaches 244°F on a candy thermometer.
Stir in amaranth, stirring just enough to coat. Scrape onto a large platter. Smooth out to l/2-inch thickness, allow to cool for 2 minutes or until it is partially set. Cut into bars. Wrap any that are not eaten immediately airtight and store in a cool, dry place.
