Source: adapted from Recipes from the Jewish Kitchens of Curacao, by the Sisterhood of Mikva Israel--Emanuel.

Yield: about 65 balls

• 2 pounds peanuts, not salted
• 1/2 pound cashews
• 1 pound dark brown sugar
• 1/2 pound pitted prunes
• 1/2 pound figs
• 1/4 cup candied fruit--optional
• 2 jiggers kosher wine
• 3 tablespoons orange juice
• 3 tablespoons lime or lemon juice
• 1/2 cup honey
• 2 to 3 tablespoons cinnamon plus extra for coating

If the cashews are salted, rinse them in cold water. Dry in the sun or a warm oven.

Grind fruits and nuts. Add the sugar, honey, cinnamon, wine and juices to form a moist but firm mixture. With wet hands, roll the mixture into balls, 1" in diameter. Drop into a bowl with cinnamon and roll the ball to coat thoroughly.

Wrap in plastic film and store air tight. These candies can be frozen.

NOTE: This Sephardic recipe for Charoset makes a very tasty, egg-free candy

*Recipe based on one from Recipes from the Jewish Kitchens of Curacao, written by the Sisterhood of Mikva Israel--Emanuel.