Amaranth brittle (RPAH elim friendly)

I used to absolutely love sesame snaps and this recipe is a very close substitute. I had bought a bag of amaranth a few months ago before I started on the elimination diet and totally forgot about it because I thought I couldn’t eat it. When I was tidying up the pantry I found the bag shoved in the back. When I realised I could eat them, I was ecstatic! Finally, something different and not to mention I didn’t waste money on food I can’t eat (like the bag of chia seeds sitting in the back).

The popped amaranth has a sort of nutty flavour and is of similar size and texture to sesame when toffeed. This made a bowls worth of brittle and lasted about 2-3 weeks for me. As long as you can stop moisture getting in these will last a long time, or as long as it takes for you to eat it which won’t me long at all. The original recipe came from here but I have slightly altered it to be Failsafe.

brittle 2

Amaranth brittle

Gluten free, soy free, egg free, nut free, vegan, failsafe


  • 1/2 cup of amaranth seeds
  • 1/2 cup of white sugar
  • Some allowed oil to grease up utensils etc.


  1. To puff your amaranth start by heating up a pot with a lid on high. When it has warmed up place about a tablespoon of the amaranth in and it should start popping in seconds. If it doesn’t take the seeds out and wait till it is hot enough. If you place them in too early they will burn. Once the popping subsides then open the lid and pour the puffed amaranth out and repeat till you have popped all the seeds. Some won’t have popped but don’t worry because if you leave it longer the rest will burn.
  2. In a pot (you can use the same one just with no amaranth in it) and place the sugar in on low heat. Allow the sugar to slowly heat up and melt, move it around with a spoon to avoid the melted parts burning before everything has melted.
  3. Once everything has melted you can develop the sugar by turning up the heat a little and letting it boil till you get a nice golden colour (not too brown as it will taste burnt).
  4. When the melted sugar is golden, turn off the heat and quickly add the amaranth and mix. Then pour it our onto some baking paper or wax paper that is on a baking tray and smooth it out to the thickness you like. Thinner is better as it is easier to bite. Be careful as it is still EXTREMELY hot. Oiling a spatula can help with this process. Or you can try placing another piece of baking paper on top and using a rolling pin roll it out to make it even thinner (just do it on a heat proof surface).
  5. Allow for the brittle to cool before snapping it into desired sized shards.
  6. Store in a cool and dry area.

brittle 1

Best candy ever! Way better than eating vanilla marshmallows all day!




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