A tremendouse recipe of my late aunt that has been passed down from one generation to another. During my life, I have tasted variety of harosat types, and really think that the this one is the tastiest and richest in flavors. MaybeI believe its because of the rich variety of raw ingridiants and especially because of the special flavor of the cardamom.
Ingridiants:
2 cups walnuts
1 cup pecans
2 cups of cashews
1 cup sesame seeds
1 cup of peeled almonds
1 cup of water
1 cup of sugar
1/4 teaspoon of salt
1 jar of date honey
10 ground cardamom seeds
preparation:
Heat a very wide pan over a medium flame.
Pour all the nuts, sesame seeds and almonds into the pan and toast well while mixing, be careful not to burn them
You can also do this in the oven: heat the oven to 150 degrees, line a pan with baking paper and pour all the nuts, sesame seeds and almonds into the pan. Bake for about 20 minutes
Cool well
Grind in a food processor to a small coarse pieces in short pulses. The texture should be of tiny crumbly pieces but not a powder.
In a small pot, boil water, sugar and salt
Lower the heat
Gradually add the nut and sesame crumble while stirring constantly
Add the date honey and cardamom
Mix well and cook for another 3-4 minutes on a low flame while stirring
Cool well and store in a tightly sealed jar in the refrigerator.