Noent

                                       Ashkenazic Honey-Nut Candy

Since the ancestors of the majority of Ashkenazim came from the Slavic regions of eastern Europe (Poland and the Ukraine), it is this form of Ashkenazic cooking that is most widespread. Honey candies are popular Ashkenazic Passover, Purim and Hanukkah treats. The basic recipe is varied by adding poppy seeds, sesame seeds, matzot, carrots or spices. When ground ginger is added, the candy is called "ingberlach" ("ingber" is the Yiddish word for ginger). When the ginger is omitted, the candy is sometimes called "pletzlach" (board), because it is spread into a thin
layer to cool.

Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day.

Ingredients:

1 cup sugar

2 cups honey

4 to 6 cups finely chopped walnuts, pecans or almonds

1. Cook the sugar and honey over medium-low heat, stirring frequently with a wooden spoon, until the sugar dissolves, about 10 minutes.

2. Gradually add the nuts and continue cooking, stirring frequently and being careful not to burn the syrup, until the mixture is very thick and reaches the soft-crack stage. The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle.

3. Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 to 1/2 inch thickness. Let cool until firm but not hard, about 10 minutes.
Using a sharp knife dipped into hot water, cut into squares or diamonds.
(The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap the individual squares in plastic wrap or waxed paper. Store in an airtight container at room temperature.

Makes about 48 pieces

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