- 3 lb shelled whole grain wheat
- 1 lb nuts, chopped (walnuts or pecans)
- 3 cups golden raisins
- 1 bag powdered sugar (2lb)
- 1 cup honey
- Jordan Almonds
Wash wheat until water runs clear then drain.
Bring a large pot of water to a full boil and salt lightly. Add the wheat berries, reduce the heat to a fast simmer and cook until the wheat berries are tender but still chewy, about 1 hour. Drain the wheat berries, rinse under cold running water to stop the cooking and drain again, shaking the strainer to remove as much water as possible.
Lay a kitchen towel in the bottom of a jellyroll pan and distribute the wheat berries evenly across it. Lay another kitchen towel on top and set aside to let the wheat berries dry thoroughly, at least 2 hours to overnight. (The dish can be prepared to this point up to 48 hours in advance; when the wheat berries are dry, refrigerate them in a tightly sealed plastic bag.)
In a bowl, mix wheat, nuts, raisins and honey. Place mixture on platter in a mound. Press powdered sugar over until covered. Decorate with almonds. Place a candle in the middle.