Jewish Honey Candies

Honey candies are popular Ashkenazic Passover, Purim and Hanukkah treats. The basic recipe is varied by adding poppy seeds, sesame seeds, matzoh, carrots, or spices. When ground ginger is added, the candy is called "ingberlach" ("ingber" is the Yiddish word for ginger). When the ginger is omitted, the candy is sometimes called "pletzlach" (board), because it is spread into a thin layer to cool. Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day." Lior Moore

• 1 cup sugar
• 2 cups honey
• 4 to 6 cups finely chopped walnuts, pecans, or almonds

METHOD

Cook sugar and honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10 minutes.

Gradually add nuts, and continue cooking, stirring frequently and being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle.

Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 to 1/2 inch thickness. Let cool until firm but not hard, about 10 minutes.

Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper. Store in an airtight container at room temperature.

This recipe from www.inmamaskitchen.com

Contributor: Lior Moore

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