El majoun (honey nut candies)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Blanched whole almonds; (about 1 1/2 cups), |
| ; toasted, cooled, | ||
| ; and ground fine | ||
| ; (use a food | ||
| ; processor) | ||
| 1 | cup | Golden raisins; half chopped fine |
| ; and half chopped | ||
| ; coarse | ||
| ⅓ | cup | Honey |
| 3 | tablespoons | Unsalted butter |
| 2 | tablespoons | Minced crystallized ginger |
| 8 | Whole allspice berries; ground fine | |
| ⅛ | teaspoon | Ground mace |
| ⅛ | teaspoon | Freshly ground nutmeg |
| ⅛ | teaspoon | Fennel seeds; ground fine |
| ⅛ | teaspoon | Cinnamon |
| A pinch cayenne | ||
| A pinch saffron threads; crumbled | ||
| ⅓ | cup | Sesame seeds |
Directions
In a small heavy saucepan stir together all ingredients except sesame seeds and cook over very low heat, stirring occasionally, 20 minutes. Cook, stirring frequently so mixture does not burn, 40 minutes more, or until very thick.
Remove pan from heat and let mixture cool slightly. Form tablespoons of warm mixture into 1-inch balls and roll in sesame seeds to coat. Candies may be made 1 week ahead and kept in an airtight coriander in a cool dark place.
Makes about 35 candies.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.