Put the piloncillo, honey, and lime juice in a large pot at medium high heat and combine well until the piloncillo has melted and the mix has thickened a little, approximately 8 to 10 minutes.
While the above mixture melts, line a baking tin with a depth of at least 2 inches with grease proof paper. Set aside.
In a bowl, mix the pumpkin seeds, raisings, pecans, and peanuts and mix well. Spread over the lined baking tin.
Remove the piloncillo mixture from the heat and add the amaranth seeds mixing well to combine.
As soon as it’s all combined, pour this mixture over the baking tray and start compacting with slightly wet hands as this is quite a hot and sticky mixture.
Let this cool down for an hour before demoulding onto a chopping board. Use a sharp knife dipped in hot water to cut the bars to size. Individual portions can be wrapped in grease proof paper and kept in an airtight container. They’re good for 2 weeks
