2 lb Grated carrots
5 oz Fresh ginger root
2 lb Sugar (white or brown, your
-choice)
4 tb Powdered sugar (at least)
1/2 ts Powdered ginger (optional
-for more heat)
4 oz Slivered almonds (at least)

Peel and grate ginger root. Combine carrots, ginger root and sugar in sauce
pan. Heat SLOWLY until runny. Increase heat to medium-high remembering to
stir. When mixture starts becoming very thick and foamy, stir constantly or
mixture will burn. Somewhere between a hard ball and crack, stir in almonds
and then quickly pour onto a damp chopping board or marble top. Spread
approximately 11 x 11 inches. Cool 10 minutes and then cut into 1 -> 1 1/2
inch squares Separate each piece and roll in powdered sugar. (For added
zip, use a mixture of 1/2 tsp. powdered ginger to 4 tbs. of powdered
sugar.) When cool, place in a glass apothecary jar with a little