| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Blanched whole almonds; (about 1 1/2 cups), |
|
|
; toasted, cooled, |
|
|
; and ground fine |
|
|
; (use a food |
|
|
; processor) |
| 1 |
c |
Golden raisins; half chopped fine |
|
|
; and half chopped |
|
|
; coarse |
| 1/3 |
c |
Honey |
| 3 |
tb |
Unsalted butter |
| 2 |
tb |
Minced crystallized ginger |
| 8 |
|
Whole allspice berries; ground fine |
| 1/8 |
ts |
Ground mace |
| 1/8 |
ts |
Freshly ground nutmeg |
| 1/8 |
ts |
Fennel seeds; ground fine |
| 1/8 |
ts |
Cinnamon |
|
|
A pinch cayenne |
|
|
A pinch saffron threads; crumbled |
| 1/3 |
c |
Sesame seeds |
INSTRUCTIONS
In a small heavy saucepan stir together all ingredients except sesame seeds
and cook over very low heat, stirring occasionally, 20 minutes. Cook,
stirring frequently so mixture does not burn, 40 minutes more, or until
very thick.
Remove pan from heat and let mixture cool slightly. Form tablespoons of
warm mixture into 1-inch balls and roll in sesame seeds to coat. Candies
may be made 1 week ahead and kept in an airtight coriander in a cool dark
place.
Makes about 35 candies.
Gourmet August 1994
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