El Majoun

• 1/2 pound blanched whole almonds (about 1 1/2 cups), toasted, cooled, and ground fine (use a food processor)
• 1 cup golden raisins, half chopped fine and half chopped coarse
• 1/3 cup honey
• 3 tablespoons unsalted butter
• 2 tablespoons minced crystallized ginger
• 8 whole allspice berries, ground fine
• 1/8 teaspoon ground mace
• 1/8 teaspoon freshly ground nutmeg
• 1/8 teaspoon fennel seeds, ground fine
• 1/8 teaspoon cinnamon
• a pinch cayenne
• a pinch saffron threads, crumbled
• 1/3 cup sesame seeds

1. In a small heavy saucepan stir together all ingredients except sesame seeds and cook over very low heat, stirring occasionally, 20 minutes.
2. Cook, stirring frequently so mixture does not burn, 40 minutes more, or until very thick.
3. Remove pan from heat and let mixture cool slightly.
4. Form tablespoons of warm mixture into 1-inch balls and roll in sesame seeds to coat.
5. Candies may be made 1 week ahead and kept in an airtight coriander in a cool dark place.

almonds, golden raisins, honey, unsalted butter, ginger, allspice berries, ground mace, freshly ground nutmeg, fennel seeds, cinnamon, cayenne, saffron threads, sesame seeds

Taken from www.epicurious.com/recipes/food/views/el-majoun-12482 (may not work)