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Honey Nut Balls




Source of Recipe


Karen Tressler


Recipe Introduction


Origins Unknown


List of Ingredients




2 cups shelled nuts
5 tablespoons honey
1 tablespoon blackstrap molasses
3 tablespoons raisins
1 heaping tablespoon carob powder
3/8 cup unhulled sesame seeds


Recipe



You can use almost any nut for this recipe, but almonds, walnuts, or filberts are especially good.

The tablespoon of blackstrap isn’t enough to give the candy a strong flavor, but enough to add an additional measure of minerals and iron, and trace elements. Blackstrap is richer in those than anything but liver.

In a blender or grinder, grind the nuts to a flour, and dump them into a mixing bowl.

Add the honey and molasses and mix very well.

Into one small bowl or saucer, measure the sesame seeds.
Into another small bowl or saucer, measure the carob powder.

With a teaspoon and your clean hands, shape a lump of the honey-nut mixture into a ball about 1 inch across. One at a time, roll half the balls in carob powder until covered, and set on a piece of waxed paper.

One at a time, roll the remaining balls in the sesame seeds, and set them directly onto a dish for serving.
After about 15 minutes, the honey should soak through the carob: roll the carobed balls in sesame seeds and set out to serve.

Yield: About 36 balls.