Walnut Gozinaki (Honey Candy)
A festive Georgian New Year’s treat—crunchy, dense honey-coated walnut slices with deep, rich flavor.
- Time
- 15 min
- Serving
- 351 kcal
- Ingredients
- ≈ $1.01
- Protein
- 6 g
Ingredients
- 1 Walnutspack 150 g ≈ $4.00 38 g
- 2 Honey 24 g
- 3 Sugar 6 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Chop walnuts1 roughly and toast in a dry skillet 3–4 minutes until fragrant.
Heat honey and sugar in a saucepan over low heat, simmering 4–5 minutes until large bubbles form.
Add walnuts1 and stir quickly to coat evenly in the syrup.
Spread mixture onto a water-dampened board or parchment in a 1 cm (½-inch) layer.
Cut into diamond shapes after 5 minutes while still warm.
Cool completely until fully set.
Tips
- Why it works
- Dry the nuts in a dry pan to remove moisture and avoid clumps when mixing with the syrup. Wet nuts give a runny mass.
- Substitutions
- Swap the honey for sugar syrup (24 g) for a less sticky caramel. You can leave out the sugar if you add 6 g of water to the syrup to balance it.
- Common mistakes
- If you don't cut the gozinaki right after they cool, they will crumble. Check that the layer is firm to the touch but not cold.
- Storing and reheating
- Keep for 5 days in the fridge in a sealed jar. Warm for 10 seconds in the microwave so they don't lose their crunch.
- Serve with
- Serve with tea at New Year or as a dessert with Georgian tea and lemon.
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