Spiced Hazelnut Ingberlach Recipe

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The Associated Press

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 flavored 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.

Spiced Hazelnut Ingberlach Recipe

Spiced Hazelnut Ingberlach Recipe

The Associated Press Start to finish: 45 minutes Makes 8 dozen Nutrition information per piece: 35 calories; 5 calories from fat (12 percent 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.

Ingredients

  • 1 1 / 2cups 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

Instructions

  1. Lightly oil a rimmed baking sheet.
  2. 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.
  3. 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.
http://food.lohudblogs.com/2014/03/25/spiced-hazelnut-ingberlach-recipe/

SPICED HAZELNUT INGBERLACH

Start to finish: 45 minutes

Makes 8 dozen

1 1 / 2cups 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 percent 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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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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