Passover Nut Candy recipe
information
The Ashkenazic Jews call this nuent and use ground walnuts; Middle Eastern Jews call it huzina and make it with ground almonds.
pareve, kosher for Passover
ingredients
2 cups honey
1/2 cup sugar
6 cups ground blanched almonds or walnuts
halved walnuts or almonds for decoration
1/2 cup sugar
6 cups ground blanched almonds or walnuts
halved walnuts or almonds for decoration
method
1. Rinse an 8 x 12-inch jellyroll pan with cold water; keep damp.
2. In a heavy-based pan, bring the honey and sugar to a boil over high heat, then boil without stirring for 10 minutes.
3. Slowly add the nuts and stir in well.
4. Cook until the syrup registers 238°F on a candy thermometer, then turn the mixture into the dampened pan.
5. As it cools, cut diagonally into diamond shapes, using a sharp knife dipped in cold water.
6. Decorate each diamond with a walnut or almond half.
2. In a heavy-based pan, bring the honey and sugar to a boil over high heat, then boil without stirring for 10 minutes.
3. Slowly add the nuts and stir in well.
4. Cook until the syrup registers 238°F on a candy thermometer, then turn the mixture into the dampened pan.
5. As it cools, cut diagonally into diamond shapes, using a sharp knife dipped in cold water.
6. Decorate each diamond with a walnut or almond half.
serving amount
makes 48
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
