Sweets: Poppyseed Candies (2) - pareve
Posted by : Mimi Hiller
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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