Wash the mohn several times and drain overnight in a cheesecloth bag
or in a cloth-lined sieve.
In a saucepan, combine the honey, sugar, and ginger. Cook over low
heat until the sugar is dissolved. Remove from the heat. Stir in the
mohn and chopped nuts. Return to the heat and bring to a slow boil,
stirring constantly to prevent the honey from scorching. Cook for
about 10 - 12 minutes, until a drop of the mixture forms a small ball
when dropped into cold water.
Spread the mixture on a wet pastry board or baking sheet. With the
back of a spoon moistened with cold water, flatten to the desired
thickness, about ¼ inch. when slightly cool and hardened, cut into
diamond shapes. When cooled completely, use a spatula to lift the
candies off the board.
Flatten out to desired thickness using the back of a tablespoon
moistened with cold wine.