In a heavy pot, add egg to the farfel and stir over low heat until dry.
Add the sugar, honey, lemon juice and ginger. Cook about 20 minutes, stirring frequently.
Wet a wooden board and quickly spread the hot mixture on it, or spread on an oiled cookie sheet. Flatten with a spatula that you've dipped in cold water. If desired, sprinkle with chopped walnuts.
Cut into squares when cool. Store in an airtight container.
Variations For extra spicy candy, use grated fresh ginger instead of dried. You can also reduce the amount of farfel to 2 cups and add 1 cup walnut or pecan pieces.
