Popcorn by amaranth are my personal discovery of the season. So small, so delicious and with so many applications! My son, who is almost 2 years old, really loves them. They are good fitted to muesli, yogurt, in different raw bars and hit dessert with the name “Alegria”.
- 1/2 cup amaranth Lagarone (or 2 cups of popcorn)
- 1/2 cup maple syrup
- Optionally, add a handful mix of seed – dried fruits, 2 tablespoons sunflower seeds, 2 tablespoons pumpkin seeds, 2 tablespoons raisins, 2 tablespoons dried cherries.
- May prepare a salty version of popcorn, add salt and dried herbs if desired.
- Heat a deep non-stick pan on medium high heat temperature. Test, apply a few drops of water if it evaporates instantly, this is the ideal temperature for your popcorn.
- Put 1 tablespoon of amaranth, stir constantly, they’re ready in about 15-20 seconds. Transfer the finished popcorn into a bowl and repeat with the rest of the amaranth. Do not despair if the first few doses are unsuccessful. With a little more experience and persistence you will achieve the desired result. Popcorn from amaranth can be stored in a sealable glass container in the refrigerator or in a closet for 4-6 weeks.
Prepare “Alegria”, as caramelize maple syrup and mix with popcorn and seeds. Spread the mixture onto the baking paper and level off the surface with a spoon. When cool, cut into blocks or chop by hand.