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Title: Poppy-Seed Candy
Categories: Jewish Candy
Yield: 6 Servings
1 | lb | Poppy seeds |
2 | c | Honey |
1/2 | c | Sugar |
2 | c | Chopped nuts |
1/2 | ts | Powdered ginger |
Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle.
Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook until the mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn't run, it is thick enough.) Stir in the nuts and ginger.
Moisten hands; pat out mixture onot wet board to thickness of about 1/2 inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water. Cool completely and lift from board with a spatula.
From: The Art of Jewish Cooking, by Jennie Grossinger Shared By: Pat Stockett
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