Puffed amaranth bars with honey or piloncillo are an ancient Aztec-origin Mexican candy. This family-friendly treat is a naturally sweet, traditional confection rich in Mexican heritage.
Line an 8-inch square pan with parchment paper for easy removal and lightly oil the surface.
Heat honey (or piloncillo syrup) and salt in a saucepan over medium-low heat until bubbling, about 3–4 minutes. Stir constantly to prevent scorching.
Quickly combine the hot syrup with the puffed amaranth and pumpkin seeds in a mixing bowl; stir until all grains are well coated.
Immediately transfer the mixture into the prepared pan and press firmly with a spatula or oiled hands to pack evenly, ensuring a compact bar texture.
Let cool at room temperature for 30–40 minutes until set. Once firm, lift out and cut into bars with a sharp knife or bench scraper.