When I began experimenting with fried grains, I just knew that their satisfying crunch would work just as well as nuts in ice cream sundaes, casseroles, and, well, candy! Popped amaranth adds a playful textural twist to the chocolate coating.
How to Make It
Step 1
Line a jelly-roll pan with parchment paper.
Step 2
Combine first 3 ingredients in a medium, heavy saucepan. Stir gently over high heat just until sugar dissolves (do not stir beyond this point). Cook sugar mixture over medium-high heat until light golden brown (about 8 to 10 minutes). Remove pan fromheat; gently stir in almonds and Crunchy Fried Farro. Immediately pour mixture onto prepared pan. Spread into a 10 x 10–inch square. Let stand 4 minutes or until cool enough to handle (do not allow to cool completely before cutting). Cut in half crosswise using a pizza wheel or large heavy knife for 2 (5 x 10–inch pieces). Cut each piece lengthwise into 8 pieces. Cool completely.
Step 3
Place chocolate chips in a small microwave-safe bowl; microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds. Dip about 2 inches of one end of each brittle strip into chocolate, allowing excess to drip off. Place on parchment paper. Sprinkle chocolate evenly with amaranth and pistachios. Refrigerate until chocolate sets.
Chef's Notes
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice
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