Contributed by Indian Harvest
| Ingredients | Lbs. | Ozs. |
|
Indian Harvest amaranth |
3 | |
| Honey | 1 | 2 |
| Agave nectar | 1 | 2 |
| Salted butter | 1 | 2 |
|
Unsalted Sunflower seeds |
1 | 2 |
|
Salted roasted pumpkin seeds |
1 | 2 |
|
Dried apricots, small dice |
1 | |
|
Dried Mission figs, small dice |
10.5 |
Instructions
Place amaranth in a very hot skillet 1 Tbsp. at a time, stirring constantly for 15 to 18 seconds until seeds pop. Remove immediately to prevent burning.
Combine honey, nectar and butter in a large saucepan. Cook over medium heat for 7 minutes, stirring constantly, until the syrup bubbles and starts to caramelize.
When the mixture thickens and turns golden brown, add the amaranth, sunflower seeds, pumpkin seeds, apricots and figs; stir with a wooden spoon until everything is coated in the syrup.
Transfer the mixture to prepared hotel (20-in. by 12-in.) pans; spread into an even layer. Let cool to harden.
Yield: 96 2-in. by 3-in. squares