Well today’s recipe was a new one for me. I’ve never been to a Mexican wedding, which goes to say that I’ve never had Mexican Wedding Cookies! And if that is not enough, it was my first time using Amaranth too. Since I’ve never had a Mexican wedding cookie I’m not sure how they are supposed to taste, but I found them to be quite tasty. They were a little dry for my liking, but not enough to make my husband stop eating them!
So let’s get started.
First I got my pecans and toasted them so they would have time to cool before I put them in my food processor. It only takes about 6- 8 min so just lay your nuts out on the pan, turn your oven on and then pop them in and let them bake until they’re nicely toasted.
First get a pan (I used a large pot) and get it REALLY REALLY hot!
Take your un-popped Amaranth in 2 Tablespoon quantities. That is what chef Brad suggests, but I burned my first three batches so I only did one tablespoon at a time! Hopefully one day I can pop like a pro and do two tablespoons!
Unless your pan moves easily on the stove, keep a spoon nearby to push around the amaranth
The lighter- white pieces are the popped amaranth. A word of warning: DON’T LET IT SIT TOO LONG or it will burn and it smells like burnt popcorn.
Here is a close up of the unpopped and popped
Just a note. It’s pretty dry dough, so try not to roll the dough in your hands, or it just kinda crumbles. I found that if I just pinched it together it worked better.
Once cooked and cooled, roll the cookies in your remaining powder sugar and enjoy!
So until next time…