Spiced Hazelnut Ingberlach

1½ cups honey

½ cup sugar

½ cup orange juice

1 teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground allspice

2 teaspoons dry ground ginger

¼ teaspoon kosher salt

5 sheets (5 ounces) matzo, finely crumbled

1 cup chopped hazelnuts

Lightly oil a rimmed baking sheet.

In a large, heavy saucepan over medium heat, combine the honey, sugar, orange juice, cinnamon, cloves, allspice, ginger and salt. Bring to a simmer and cook for 10 minutes.

Stir in the matzo and hazelnuts. Cook until golden brown and thick, about another 10 minutes. Using a silicone spatula, spread the mixture on the prepared baking sheet. Allow to cool until easily handled, then scoop up the mixture and, using lightly oiled hands, roll into ½-inch balls. Store in an airtight container with waxed paper between the layers.

Makes eight dozen.

Nutrition values per piece: 35 calories, 1 g fat (0 saturated), 7 g carbohydrate, 7 g fiber, 6 g sugar, 0 protein, 0 cholesterol, 0 sodium.

CREDIT for The Associated Press