POPPY SEED CONFECTION

     1 cup honey                1 lb poppy seeds
     ¼ cup maple sugar          1 cup hazelnuts, ground

Mix the honey, sugar, and poppy seeds in a saucepan. Cook over a low heat, stirring frequently, until it thickens at about 240° (about 30 minutes). Add the ground hazelnuts and mix thoroughly.

Turn into a greased and floured 8x8 pan and refrigerate until hardened. Cut into 1-inch squares and wrap individually in wax paper and refrigerate if desired. Makes 50.

Adapted from “Beatrice True Hunter’s Baking Sampler” (1972). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!