Gozinaki – Honey and Walnut Brittle

Gozinaki-honey-and-walnut-brittle
  • Prep Time
    30
  • Cook Time
    15
  • Serving
    5 People
  • View
    49

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

Step 1

Clean the walnuts, roast them in order to remove the excess skin.

Step 2

Cut them into small and thin pieces with a knife.

Step 3

Toss the roasted walnuts between your hands in order to remove the skin.

Step 4

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.

Step 5

When the honey begins to foam, turn off the heat and let it cool.

Step 6

Turn on the heat again and repeat this procedure once more.

Step 7

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.

Step 8

Scatter the walnuts in the pan, mix well with a wooden or silicone spatula and keep stirring.

Step 9

Meanwhile, spread the parchment paper on the table, wet it slightly, prepare a bowl of water and some rollers for rolling Gozinaki.

Step 10

When the walnuts start to change color (after 2-3 minutes), remove the mass from heat and drop it onto the parchment paper.

Step 11

Wet your roller in a bowl of cold water and start to roll Gozinaki up to 3-4 mm.

Step 12

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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