Gozinaki
(Walnut and Honey Crunch) Recipe

Origin: Georgia      Period: Traditional

Ingredients:

300g walnuts, shelled
120ml honey of your choice
1 tbsp sugar
water, cold

Gozinaki
(Walnut and Honey Crunch) Preparation:

Method:

Chop the walnuts by hand using a very sharp knife (you are aiming for pieces that are not too fine and not too large and a food processor tends to chop too finely).

Meanwhile, place the honey in a pan and bring to a simmer over low heat. Continue cooking until bubbles begin to rise to the surface then continue simmering for 3 minutes before stirring in the sugar. Continue cooking for 2 minutes more then test the syrup for the setting point.

Place 2 drops of the syrup in half a glass of cold water. If the syrup drops form a firm, round, ball then it is ready. If the drops spread out then cook for a further 2 minutes before testing again.

When the syrup is ready stir in the chopped nuts. Mix thoroughly so that the nut pieces are completely coated in syrup then take the mix over the heat and quickly spread over a kitchen board or non-stick pan that has been thoroughly moistened with cold water. Wet a rolling pin with water and use this to spread the walnut mass out to about 1cm thick. Set aside to cool for 15 minutes then use a sharp knife dipped in water to cut the tablet into 5cm diamond-shaped pieces. Turn each piece over as you cut them to allow the underside to dry.

Whe thoroughly cooled and dried (at least one hour) transfer to a metal tin to store.

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