This sweet poppy seed candy is a Purim tradition in many parts of the world. Most historians agree that the reason we use poppy seeds or mohn in our Purim cooking is because of its similarity to the name of Haman—the Purim villain.
1 cup poppy seeds
1 cup honey
1/4 cup sugar
1/4 to 1/2 teaspoon fresh ginger
1/2 cup chopped almonds or walnuts
Wash the poppy seeds several times and drain overnight in a cloth-lined sieve.
Prepare a silpat or sheet of greased parchment paper on your counter top. In a saucepan, combine the honey, sugar, and ginger. Cook over low heat until the sugar is dissolved. Remove from the heat. Stir in the mohn and chopped nuts. Return to the heat and bring to a slow boil, stirring constantly to prevent the honey from scorching. Cook for about 10-13 minutes, until a drop of the mixture forms a small ball when dropped into cold water. Spread the mixture on the prepared silpat or parchment using a wet knife or spatula.
When slightly cool and hardened, cut into diamond shapes with a wet knife or cookie cutter. When cooled completely, use a spatula to lift the candies off; wrap in cellophane or wax paper.