(Amaranth Candy)
Yield: 8 servings.
1/2 cup plus 2 tablespoons amaranth

3 tablespoons honey

3 tablespoons light molasses or dark corn syrup

3 tablespoons butter

Vegetable oil or nonstick cooking spray

Pop amaranth by placing in a very hot skillet 1 tablespoon at a time, stirring constantly for about 15 seconds until seeds pop. After they pop, transfer to a shallow bowl and add the next tablespoon of amaranth to the skillet. (You should have about 2 cups of popped grain.)

Lightly coat a 9-by-13-inch pan with oil.

Combine honey, molasses and butter in a large saucepan or skillet; bring slowly to a boil. Cook over medium heat 5 to 7 minutes, stirring constantly, until mixture turns golden brown and becomes thick and sticky. Add popped amaranth; stir with wooden spoon until amaranth is coated with syrup. Transfer to 9-by-13-inch pan, gently pushing mixture into corners of pan. Let cool, then cut into bars.

PER SERVING: 250 calories; 6.5g fat (23 percent of calories from fat); 3g saturated fat; 12mg cholesterol; 7g protein; 41g carbohydrate; 12g sugar; 3g fiber; 5mg sodium; 104mg calcium; 303mg potassium.

Note: This candy is still sold by street vendors in Mexico, but it is said to date to the Aztecs.

Adapted from "The New Book of Whole Grains" by Marlene Ann Bumgarner (St. Martin's Griffin, 1997).