Sweets: Poppyseed Candies (2) - pareve

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 the poppyseeds 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 about 1/2-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.

From THE ART OF JEWISH COOKING by Jennie Grossinger

-- Mimi

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