Nina Manolson

Healthy Passover Candy – Imberlach

Here’s something you may not know about me. In my family, I’m known as The Queen of the Imberlach!

Imberlach is a an old-timey passover candy. Imber in Yiddish means ginger. Traditional Imberlach recipes are basically matzah and ginger brittle. For over 20 years, one of my jobs at Passover time has been to make this wonderfully sweet candy that’s only eaten at Passover.

When I started making Imberlach, many years ago, I was still hooked on sugar and wheat, so I thought nothing of using white sugar and wheat in this recipe. As I’ve evolved, and my diet has become healthier, so has this recipe.

This recipe is a bit of a production. It’s one of those once-a year-events, but totally worth it. Everyone in my family loves it!

It’s easier to do this if you have a candy thermometer, but if you don’t have one, don’t let that stop you. I have instructions below for how to do it without a candy thermometer.

Queen of the Imberlach

This makes one batch. I often double this recipe (as you can tell from the picture above!!!),  but don’t triple it (I’ve tried, and it doesn’t work as well). This recipe is very flexible in terms of the nuts and dried fruit. But don’t mess with the amount of honey & granulated sugar, or getting it to the hard crackle stage.
Ingredients:
  • 3/4 cup granulated sweetener like: Granulated Maple Sugar, Granulated Date Sugar or Granulated Coconut Sugar
  • 1/2 cup honey
  • 1/2 cup chopped almonds
  • 1/2 cup chopped pecans - walnuts are nice too. Toast the nuts briefly before chopping them, by putting them in a dry skillet for 5-10 minutes (Keep an eye on them so you don’t burn them)
  • 1/2 cup chopped dried apricots
  • 1/2 cup raisins
  • 1/2 cup dried cherries, prunes or goji berries (gojis make a lovely red accent) – or all of them
  • grate 3 – 4 or more tablespoons of fresh ginger – depends on how much you like ginger. Tip: To make ginger easy to grate, freeze it, then you can grate it – peel and all.
  • 3/4 cup matzah farfel (matzah pieces)…if you don’t have farfel, just break up matzah into little pieces. I use spelt matzah pieces, so that this recipe works for those with wheat sensitivities.
  • melted chocolate for dipping – optional. I use grain sweetened chocolate chips (avoid the refined sugar).
How To:
  • Bring honey and sugar to a boil in a deep saucepan. 
  • Bring to hard crackle stage.  Use a candy thermometer to tell it’s at hard crackle – 300 degrees.  If you don’t have a candy thermometer drop the mix in cold water, then feel the texture to see if it hardens quickly.
  • Once the mix is ready, quickly add in the nuts, fruit, ginger and farfel. Mix it hard and fast. 
  • Spread it out onto parchment paper. 
  • Dip a big wooden spoon or paddle in cold water and slap the imberlach hard to compress the flatten the mix.
  • Allow it to cool and harden. Before it is completely hard, cut it into pieces.
  • Once it is completely cooled, dip either a corner or the whole piece into chocolate.
Enjoy!
Chag Sameach – Happy Holiday!

Love and health,

Nina

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Nina Manolson, MA, CHC, LMT is the Smokin’ Hot Mom Mentor and Family Wellness Expert. She’s the founder of SmokinHotMom.com and HealthyYummyKids.com. She helps busy moms look and feel their best, and helps them feed their kids well in a world that doesn’t. To get your F.R.E.E. Audio CD by mail and receive her healthy recipes and wellness tips click here.

2 Responses

  1. ayala Manolson says:

    Loved your imberlach, love your blog.
    I’m here to tell everyone – it is all true!!
    I never believed we would eat all the Imberlach Nina made. –
    but WE ATE THE WHOLE LOT!
    You should try the recipe and you too will become
    QUEEN OF THE IMBERLACH.
    Ayala

  2. Julie says:

    we just put it on the menu plan for next year–!!
    and we have oceans of desserts–
    this year we added (gluten free) lemon bars–
    next year — Imberlach!

    thank you for sharing this part of your world too–

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