Honey-Nut Filling

hamantaschen honey pistachio walnut

Dawn Perry

Makes enough for about 24 cookies Servings

Source

Ingredients

½ cup raw pecans, coarsely chopped

½ cup raw pistachios, coarsely chopped

½ cup raw walnuts, coarsely chopped

½ cup honey

½ teaspoon kosher salt

2 tablespoons unsalted butter

Method

Bring pecans, pistachios, walnuts, honey, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring often, until honey is thickened slightly and a spatula holds a trail when dragged across bottom of pan, about 5 minutes. Let cool, stirring occasionally.

Do ahead: Filling can be made 4 days ahead. Cover and chill.