RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Candy: Ingber - pareve
1 c Honey 1/4 c Sugar 1 ts Cinnamon 3/4 ts Ginger 1 c Matzo farfel 1 c Walnuts -Coarsely chopped pecans or 2 c Coconut; unsweetened Combine honey and sugar in a 6 cup bowl. Cook uncovered at 50% power the sugar and honey until it turns to a dark syrup (9-10 min.) Stir twice, and more often if necessary to prevent boilovers. Stir in cinnamon and ginger. Mix in first farfel, then nuts. Reserve 1/4 c of the coconut, and add the rest till very thick. Lightly grease a marble slab or cookie sheet. Sprinkle with 2 T of the reserved coconut. Spoon candy over coconut, then wet hands with ice water and pat into a rectangle, 1/2" thick. Sprinkle with remaining coconut and pat down. Allow to cool completely, then loosely cover with paper and allow to stand at room temperature for several days; up to a week. Cut into small bars with knife or scissors. posted by -LINDA GROSS (HXVH61A)
