1/2 c. sugar
2 c. honey
2 lbs. poppy seeds
2 c. hazel nuts or almonds, halved

Combine the sugar, honey and poppy seeds in a saucepan. Cook over low heat until thick, about 30 minutes. Stir frequently. Add the nuts and mix well. Wet a wooden board and pour mixture onto it. Pat down until about 1/2 inch thick. Cool. Cut with a wet knife into diamond shaped pieces about 2 inches long. When thoroughly cool, lift the pieces with a knife and place on a lightly floured platter. The candy will keep indefinitely.