Alegrías (No-Bake Amaranth Bars)

Preparation

1. Step 1

   To pop the amaranth, heat a deep, heavy saucepan (like a Dutch oven) over medium-high until very hot, about 5 minutes. Working in batches, add 2 tablespoons of amaranth and stir continuously with a wooden spoon. It should immediately begin popping; if not, your pan isn't hot enough. When half the amaranth has popped, remove from heat but continue stirring. Residual heat will continue to pop the amaranth. When most amaranth has popped, transfer to a bowl. Repeat until you have 1 cup of popped amaranth.

2. Step 2

   In a large bowl, combine the popped amaranth, pepitas, dried cherries and chia seeds. Toss to distribute evenly and set aside. Line an 8-inch square cake pan with parchment paper so that all sides are covered.

3. Step 3

   To make the syrup, combine honey, sugar, cinnamon and anise seeds and ½ teaspoon salt in a small saucepan. Heat on medium, stirring, until sugar melts, and mixture begins to form large bubbles, about 8 minutes. Remove from heat and stir in vanilla.

4. Step 4

   Working quickly, carefully pour the hot spiced honey over the amaranth mixture, stirring briskly to make sure everything is coated. Transfer to the prepared pan. With slightly damp hands, press the mixture evenly into the pan. Refrigerate until completely cooled, about 15 minutes.

5. Step 5

   Use the parchment to remove the alegrías from the pan. Use a sharp, wet knife to cut into roughly 2-inch squares, rewetting the knife between cuts and using a back and forth slicing motion, versus chopping straight down, to avoid breaking. Store in an airtight container in the refrigerator for up to 6 months.