From THE ART OF JEWISH COOKING by Jennie Grossinger

Purim Poppyseed Candy #1

  • 1 pound poppyseeds
  • 2 cups honey
  • 1/2 cup sugar
  • 2 cups chopped nuts
  • 1/2 teaspoon 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 thepoppyseeds and cook until 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 onto wet board to thickness of about1/2-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.

    Purim Poppyseed Candy #2

  • 1 pound poppyseeds
  • 3/4 cup sugar
  • 1-1/4 cups honey
  • 1 pinch salt
  • 1 cup nuts
  • 1/2 cup raisins (optional)

  • Wash poppyseeds thoroughly in boiling water and drain well. Cook all ingredients except nuts and raisins to soft ball stage (234 degrees F).

    Add nuts and raisins and cook for 5 min. Pour onto wet board and spread with spatula to about 1/4" thick.  Allow to cool for a few minutes and cut into square or diamond shapes.  When cool, remove from board.

    Makes 36 pieces.