Candy making can confound even the most careful home cook. Luckily, Passover gives us an excuse to make a simple candy that is delicious and requires little fuss. And you don’t need to celebrate Passover to appreciate it.
Ingberlach is a traditional Jewish candy flavoured with ginger and honey. It also can contain nuts and other ingredients and is reminiscent of a sticky, chewy caramel popcorn cluster. For our version, we added crumbled matzo and chopped hazelnuts, as well as a few extra spices. All you do is boil everything for 20 minutes, then pour it onto a baking sheet. Once it is cool enough to handle, break it up and roll it into balls.
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SPICED HAZELNUT INGBERLACH
Start to finish: 45 minutes
Makes 8 dozen
- 1 1/2 cups honey
- 1/2 cup sugar
- 1/2 cup orange juice
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 teaspoons dry ground ginger
- 1/4 teaspoon kosher salt
- 5 sheets (5 ounces) matzo, finely crumbled
- 1 cup chopped hazelnuts
Lightly oil a rimmed baking sheet.
In a large, heavy saucepan over medium heat, combine the honey, sugar, orange juice, cinnamon, cloves, allspice, ginger and salt. Bring to a simmer and cook for 10 minutes.
Stir in the matzo and hazelnuts. Cook until golden brown and thick, about another 10 minutes. Using a silicone spatula, spread the mixture on the prepared baking sheet. Allow to cool until easily handled, then scoop up the mixture and, using lightly oiled hands, roll into 1/2-inch balls. Store in an airtight container with waxed paper between the layers.
Nutrition information per piece: 35 calories; 5 calories from fat (12 per cent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 7 g fiber; 6 g sugar; 0 g protein; 0 mg sodium.
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