RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Sweets: Poppy-Seed Candies: Mohnlach - pareve
This is from "Kosher Cookery, Classic & Contemporary," by Francis R. AvRutick (1991). Poppy seeds (mohn) are used in many desserts and pastries traditionally served on Purim. These candies are easy to prepare. 1 cup poppy seeds 1 cup honey 1/4 cup sugar 1/4 to 1/2 teaspoon ginger (optional) 1/2 cup chopped almonds or walnuts Wash the mohn (poppy seeds) several times and drain overnight in a cheesecloth bag or in a cloth-lined sieve. In a saucepan, combine the honey, sugar, and ginger. Cook over low heat until the sugar is dissolved. Remove from the heat. Stir in the mohn and chopped nuts. Return to the heat and bring to a slow boil, stirring constantly to prevent the honey from scorching. Cook for about 10-13 minutes, until a drop of the mixture forms a small ball when dropped into cold water. Spread the mixture on a wet pastry board or baking sheet. With the back of a spoon moistened with cold water, flatten to the desired thickness, about 1/4 inch. When slightly cool and hardened, cut into diamond shapes. When cooled completely, use a spatula to lift the candies off the board. ------ I'd be inclined to spread the mixture on waxed paper, or the like, to facilitate removing the candies. Ruth
