Heat a large, deep skillet or wok over high heat until extremely hot.

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.

Mix the chopped almonds to the bowl of amaranth and set aside.

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.

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.

Enjoy!