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Two-seed Honey Balls




Source of Recipe


Karen Tressler


Recipe Introduction


From “The Good Goodies: Recipes for Natural Snacks ‘n’ Sweets by Stand and Floss Dworkin (1975)


List of Ingredients




2 cups hulled sunflower seeds
6 to 7 Tablespoons honey
3 Tablespoons raisins
1 heaping Tablespoon carob powder
3/8 cup unhulled sesame seeds


Recipe



This recipe requires a bit more doing: three bowls and more stickiness. But it makes an excellent company candy. This is sweeter than the previous two—though you can reduce the honey slightly to your taste. You’re actually making balls of two flavors in this recipe: carob and plain.

In a blender or grinder, grind the sunflower seeds into a flour and dump them into a mixing bowl. Drip in the honey and mix very well.

Add the raisins (whole) and mix until you have a sticky cohesive mass.

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

With a teaspoon and your clean hands, shape a lump of the honey-sunflower mixture into a ball about an inch across. One at a time, roll half the balls in the carob powder until covered and set them on a piece of waxed paper.
One at a time, roll the remaining balls in the sesame seeds, and set directly onto a dish for serving.

After about 15 minutes, the honey should soak through the carob: now roll the carobed balls in sesame seeds, and set out to serve.

Yield: About 36 balls.

Note: You can eat these at once, or they will keep in a covered box for a couple of days. For longer storage, keep them in your refrigerator.