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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.