| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Candies, Jewish | 6 | Servings |
INGREDIENTS
| 1 | lb | Poppy seeds |
| 2 | c | Honey |
| 1/2 | c | Sugar |
| 2 | c | Chopped nuts |
| 1/2 | t | Powdered ginger |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1060
Calories From Fat: 476
Total Fat: 56.9g
Cholesterol: 0mg
Sodium: 25.1mg
Potassium: 775.3mg
Carbohydrates: 136.4g
Fiber: 17.6g
Sugar: 112.7g
Protein: 19.9g