Portugese Nogada Honey Candy

Ingredients

• Honey: 500g (about 1.5 cups) of high-quality, dark honey (such as wildflower or rosemary).
• Walnuts: 500g, shelled and coarsely chopped.
• Sesame Seeds: 50g–100g, lightly toasted.

Steps

1. Optional Aromatics: A pinch of cinnamon or a strip of orange zest.

   Step-by-Step Instructions:

2. Prep the Nuts and Seeds: Toast the walnuts in a dry pan or oven until fragrant, then coarsely chop them. Separately toast the sesame seeds until golden.

3. Boil the Honey: In a deep, heavy-bottomed pot, bring the honey to a boil over medium heat. Watch it closely, as honey can foam up rapidly.

4. Reach the "Soft Ball" Stage: Simmer the honey for about 10–15 minutes, skimming off any foam, until it thickens significantly.

5. Test: Drop a small amount into cold water; it should form a soft, pliable ball that holds its shape.

6. Combine: Once the honey is thick, stir in the toasted walnuts and sesame seeds. Mix continuously over low heat for another 2–3 minutes to ensure every piece is thoroughly coated and the mixture is very stiff.

7. Set and Shape: Pour the hot mixture onto a piece of parchment paper or a greased marble slab. Use a second sheet of parchment paper or a greased spatula to press it into a dense, flat block (about 1-inch thick).

8. Cool and Cut: Let it cool for a few minutes until it is firm but still slightly warm. Use a sharp, slightly oiled knife to cut the block into small diamonds or rectangles. Allow it to cool completely before serving.

Notes