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Prep Time30
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Cook Time15
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Serving5 People
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Gozinaki – Honey and Walnut Brittle is a type of confection, traditionally made of honey and walnuts and served for Christmas and New Year, in Georgia. The recipe is simple; this time, I followed the instructions by the Cook Book of Barbare Jorjadze. This version gives a more hard, candy-style structure. Besides, Gozinaki, there is also one more dessert, I have found in the Cook Book of Barbare Jorjadze – Quince Dolma – made of almonds, quince, honey, butter, and raisins.
According to Barbare Jorjadze, Gozinaki – Honey and Walnut Brittle also can be spread over some metal platter, which can be warmed over the stove or in a microwave, thus, you can easily remove the desired slices. She also does not mention any shapes, she says just to break Gozinaki into pieces. That’s it.
Notes:
- If you like more chewy Gozinaki, just bring it up to boil, but do not boil it.
- Besides rhombus shapes, you can also shape balls, while it is still soft and warm.
Now, let’s move on to the directions:
Here is also the recipe in Georgian.
Ingredients
Directions
Clean the walnuts, roast them in order to remove the excess skin.
Cut them into small and thin pieces with a knife.
Toss the roasted walnuts between your hands in order to remove the skin.
Pour the honey into a non-stick pan, put on low heat, and bring to a boil or boil it, if you want your dessert to be more candy-like.
When the honey begins to foam, turn off the heat and let it cool.
Turn on the heat again and repeat this procedure once more.
Take a glass of cold water and drop the honey in it to check the hardness and readiness of honey. If it hardens right away, it is ready.
Scatter the walnuts in the pan, mix well with a wooden or silicone spatula and keep stirring.
Meanwhile, spread the parchment paper on the table, wet it slightly, prepare a bowl of water and some rollers for rolling Gozinaki.
When the walnuts start to change color (after 2-3 minutes), remove the mass from heat and drop it onto the parchment paper.
Wet your roller in a bowl of cold water and start to roll Gozinaki up to 3-4 mm.
Slice it with a wet knife until the mass is still warm. The harder the mass is, the harder is to slice it.
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