Poppy-Seed Candy

This is mohn, a traditional Jewish candy that’s been made for Purim and other holidays for generations. Honey and sugar cook down into a thick syrup, then a full pound of poppy seeds gets stirred in and simmered for 20 minutes until the mixture turns dense and sticky.

Chopped nuts and ground ginger go in at the end, giving each piece crunch and a warm spice note against the earthy, slightly bitter poppy seeds and sweet honey base.

The hot candy gets patted out on a wet board to half-inch thickness with moistened hands, then cut into diamonds or squares while still warm. Work quickly during the cutting stage since the candy stiffens fast as it cools.

Kitchen Tips

• Stir frequently during the 20-minute cook. The honey and poppy seed mixture scorches easily on the bottom, and once it burns, the bitter taste ruins the whole batch.
• Wet the board and your hands before handling the hot candy. The mixture is intensely sticky and will bond to dry surfaces.
• Dip your knife in hot water between cuts. A dry knife drags through the sticky candy and tears instead of slicing cleanly.
• Let the diamonds cool completely on the board before lifting with a spatula. Moving them too soon deforms their shape.

Variations

• Citrus version: Add grated lemon or orange zest with the ginger for a brighter, more aromatic candy.
• Sesame blend: Replace half the poppy seeds with sesame seeds for a nuttier, lighter flavor.