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+ servings
Honey Nut Amaranth Cookies

Honey Nut Amaranth Alegrias

Makes about 16 to 24 bars (depending on how large you cut them!).
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 16 bars
Calories 112 kcal
Author Kimberly Morales


  • 1/2 cup Amaranth
  • 1 cup Honey
  • 1/2 cup Chopped Almonds


  1. Heat a large, deep skillet or wok over high heat until extremely hot.
  2. Carefully add about 1 teaspoon of amaranth grains, cover the pot, and allow them to pop while shaking side-to-side constantly. If they don't start popping within about 5-10 seconds, the pan isn't hot enough. As soon as the popping slows, quickly and carefully pour into a large bowl. The goal is to get as many to pop as possible, but not to let them burn - if there are some unpopped ones, that's okay. Repeat the process, 1 teaspoon at a time, until all the amaranth is popped.
  3. Mix the chopped almonds to the bowl of amaranth and set aside.
  4. In a small saucepan, heat the honey over medium-low heat until it's slightly thinner than pancake syrup. Remove from heat and immediately pour into the amaranth/almond mixture. Stir until completely combined.
  5. Press the mixture into a pre-greased baking pan or cookie sheet and allow to cool for at least 15-20 minutes before cutting into small rectangles. Wrap those you will not eat immediately in plastic wrap or wax paper, and store in an airtight container.
  6. Enjoy!