Passover Carrot Candy

Peel and finely grate or mince the fresh ginger root to yield approximately ½ cup of ginger pulp.

Combine the 2 lbs of grated carrots and grated fresh ginger in a large, heavy-bottomed pot or deep skillet.

Add 2 lbs of white or brown sugar to the carrot-ginger mixture and stir thoroughly to combine all ingredients.

Heat the mixture over medium heat, stirring frequently with a wooden spoon to prevent sticking and scorching.

Continue cooking until the mixture reaches a thick paste consistency and becomes very dark brown, approximately 40–45 minutes total; the mixture should pull away from the sides of the pot when fully cooked.

Remove from heat and stir in the ½ tsp of powdered ginger if desired for additional spice and flavor depth.

Spread the hot carrot mixture evenly onto a parchment-lined baking sheet or silicone mat and allow to cool to room temperature, approximately 15–20 minutes.

Once cooled and firm enough to handle, cut the carrot paste into small squares or bite-sized pieces with a lightly oiled knife.

Coarsely chop the 4 oz of slivered almonds and mix them together with the 4 tbsp of powdered sugar in a shallow dish.

Roll or press each carrot candy piece in the powdered sugar and almond mixture to coat all sides evenly.

Arrange the finished candies on a serving platter or store in an airtight container lined with parchment paper, separated by layers of parchment if stacking.