Legend has it that this “happiness” candy got its name in the middle of the sixteenth century, when Fray Martín de Valencia prepared a mixture of puffed amaranth seeds and honey; when the indigenous people tried it, they were so happy they began to sing, dance, and play music like they did in many pre-Hispanic rituals and continue to do in the yearly alegría festival that takes place in Tulyehualco. Alegría remains one of the oldest candies in Mexico, but it is now made with sugar or honey and piloncillo. In the tropical climates of Veracruz, I tried some incredibly crispy ones, which really surprised me because of the humidity of the region; a man who has been making these treats for more than forty years told me that his trick was to add some glucose. This wonderful nutritious and historical candy is shaped into rounds or blocks and is often decorated with nuts, pumpkin seeds, and raisins, as I have done here.
These are best made on days and in locations that are not too humid; if you happen to live in an area where it is always hot, add 2 tablespoons glucose to the honey mixture.
