RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Candy: Ingberlach, Walnut - pareve
Yield: 1 1/2 lbs 1 lg Egg 2 c Matzo farfel 1 1/3 c Honey 1/2 c Sugar 1/2 c Lemon or orange juice 2 tb Grated fresh ginger 1 c Chopped walnuts Preheat oven to 250. Beat the egg slightly and mix with the farfel, make sure all pieces are coated. Spread on a 14 x 18 inch cookie sheet and bake for about 30 minutes or until the pieces of farfel are dry, separate and shiny. Stir every 10 minutes or so to ensure even browning. When the farfel cools, you may need to separate some of the pieces with your fingers. In a deep pan combine the honey, sugar, lemon or orange juice and ginger. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Add the farfel and boil gently, stirring occasionally, until the mixture starts to thicken and turns light brown. Add the nuts and continue cooking about 15 minutes or until the mixture is sticky and looks like caramel and barely drops off a lifted spoon. with wine juice or oil, wet the cookie sheet on which you toasted the farfel and pour the mixture onto it. Dampen a rolling pin with more wine or juice and pat the mixture out to form a relatively smooth layer about 1/4 inch thick. let cool completely. Cut diagonally into bite--sized pieces and remove with a spatula to a airtight container. Alternatively with moistened hands form the candy into walnut sized balls.
