A traditional Georgian holiday confection, gozinaki combines toasted walnuts and cooked honey in a shiny, crunchy, and fragrant brittle. It is cut into diamonds and served with black tea or coffee.
Ingredients
- 300 g walnuts
- 200 g acacia honey
- 40 g granulated sugar
- 1 tsp lemon juice
- 1 pinch fine salt
- 1 tsp sunflower oil
Method
- Toast the walnuts in the oven until they smell distinctly nutty and begin to brown in places, then let them cool slightly.
- Rub the walnuts between your hands to remove some of the bitter skins, then roughly chop them to maintain the crunch.
- Very lightly oil the work surface, a spatula, and the blade of a knife so the honey caramel does not stick during shaping.
- Pour the honey and sugar into a heavy-bottomed saucepan, then heat gently while stirring until the mixture foams, thickens, and turns a light amber color.
- Add the lemon juice and salt, then continue cooking until a drop placed on a cold plate holds its shape and is soft to the touch.
- Fold in the chopped walnuts off the heat, then mix quickly until each piece is coated and the mixture pulls away from the sides of the pan.
- Turn the mixture out onto the oiled surface and press it into a compact slab with the spatula, evening out the edges while it is still warm and malleable.
- Score into diamonds with the knife before it hardens completely, then let it cool until the slab is firm and shiny.
- Cut the diamonds along the score lines, then serve at room temperature when the gozinaki is fully set and breaks with a slight snap.
Nutrition
Per serving
- Energy
- 735.9 kcal
- Protein
- 11.59 g
- Carbohydrate
- 68.59 g
- Fat
- 50.15 g
- Fibre
- 5.06 g
- Calcium
- 4.49 mg
- Iron
- 0.1 mg
- Magnesium
- 2.37 mg
