DessertsMedium

Amaranth and Honey Bar

Name: Amaranth and Honey Bar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 50 ml Water; 250 g Puffed amaranth; 1 tbsp Lemon juice; 150 ml Honey; 50 g Chopped walnuts; 50 g Raisins; 100 g Grated piloncillo

35 min (15 prep + 20 cook) Medium 10 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Puffed amaranth bars bound together with piloncillo and honey.

About this recipe

Alegria is a pre-Hispanic sweet made from puffed amaranth seeds bound with a sticky mixture of honey and piloncillo. Shaped into bars or discs and studded with raisins and walnuts, these nutritious, crunchy treats are brimming with history — amaranth was a sacred grain to the Aztecs. Light, satisfying and naturally wholesome.

History & Origin

Alegría has deep pre-Hispanic roots: amaranth, or huauhtli, was one of the four sacred crops of the Aztecs alongside sweetcorn, beans and chia, and it was used in religious ceremonies to create figures of gods mixed with maguey honey and human blood. After the Conquest, the Spanish banned its cultivation due to its ritual associations, but amaranth survived clandestinely and resurfaced centuries later. Today, Santiago Tulyehualco in the Xochimilco borough of Mexico City is considered the capital of the alegría, where an annual fair dedicated to this sweet is held. It is called alegría (joy) because its sweet flavour and crunchy texture supposedly provoke happiness, and it is sold in markets and squares across the country in bars, discs and decorative figures.

Estimated cost

£17.63

Total cost

£1.76

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

268

Calories

Protein

60g

Carbohydrates

13g

Fat

Fibre

265mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a small saucepan, combine the honey, grated piloncillo, water and lemon juice. Heat over medium heat, stirring until the piloncillo dissolves.
2
Increase the heat to medium-high and boil without stirring for 8-10 minutes until it reaches the soft-ball stage (112-115°C). To test, drop a blob of the syrup into cold water — it should form a soft ball that flattens when pressed between your fingers.
💡 A sugar thermometer is ideal here. If you do not have one, the cold water test is very reliable.
3
Remove the syrup from the heat. Immediately add the puffed amaranth and stir briskly with a wooden spoon until all the grains are evenly coated.
4
Add the raisins and chopped walnuts. Stir quickly to incorporate.
5
Tip the mixture onto a tray lined with lightly greased greaseproof paper. With damp hands or a spatula, press firmly to compact the mixture to a thickness of about 2 cm.
💡 Work quickly, as the mixture hardens as it cools.
6
Leave to cool for 5 minutes and cut into bars or rectangles before it sets completely. Once cool, the alegrias should be firm and crunchy.
7
Wrap each bar individually in cellophane or greaseproof paper. They keep for up to 2 weeks in a cool, dry place.