1 lb Poppy seeds

      2 c  Honey

    1/2 c  Sugar

      2 c  Chopped nuts

    1/2 ts Powdered ginger

  Have the poppy seeds ground for you when you buy them.  If this is not
  possible, grind them in a food chopper or pound with a mortar and pestle.
  Cook together the honey and sugar until syrupy. Stir in the poppy seeds and
  cook until the mixture is thick, about 20 minutes.  Stir frequently. (Drop
  a little on a wet surface; if it doesn't run, it is thick enough.) Stir in
  the nuts and ginger.
  Moisten hands; pat out mixture onot wet board to thickness of about 1/2
  inch.  Let cool 5 minutes, then cut into diamonds or squares with a sharp
  knife.  When knife sticks, dip into hot water.  Cool completely and lift
  from board with a spatula.
  From: The Art of Jewish Cooking, by Jennie Grossinger Shared By: Pat
  Stockett