Cook the honey and sugar together until syrupy.
Stir in the poppy seeds and cook until the mixture is thick, about 20 minutes.
Stir in the nuts and ginger.
Moisten hands; pat out mixture onto wet board to thickness of about ½ inch.
Let cool 5 minutes, then cut into diamonds or squares with a sharp knife.
When knife sticks, dip into hot water.
Cool completely and lift from board with a spatula.