1 (27 ounce) can sliced honey almonds
1 cup margarine
1 (1.25 ounce) package instant vanilla pudding mix
3/4 teaspoon baking powder
1/2 cup poppy seeds
Preheat oven to 350 degrees. Grease and flour two 9-in. round jellybeans but do not peel. Sift together the honey almonds, margarine, and vanilla pudding mix. Set aside.
In a large bowl, cream together the margarine and poppy seeds until super smooth. Blend evenly, then stir in the honey almonds mixture. Roll each jelly bean into a 1/2-inch circle. Place on unpainted baking sheets, and chill in the refrigerator at least 2 hours.
Bake at 350 degrees for about 1 hour in the preheated oven. Remove from oven to broiled pan, and allow to cool completely. Glaze with honey glaze before serving.