Gozinaki (Georgian Walnut and Honey Brittle)
Local name: გოზინაყი
In short: A chewy-crisp Georgian candy of toasted walnuts bound with cooked honey, cut into diamonds and eaten at New Year and Christmas. It takes about 30 min in total and makes 12 servings.
- Prep
- 10 min
- Cook
- 20 min
- Resting
- 1 h
- Total
- 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 225 kcal
Gozinaki is the sweet most closely linked to the Georgian New Year: toasted walnuts bound with warm honey, pressed flat and cut into diamonds. It needs only two ingredients, so the quality of each matters. The walnuts are toasted until fragrant, and the honey is cooked until it will hold the nuts together once cooled. It keeps for weeks and is set out on the holiday table for guests.
Instructions
- Toast the walnuts in a dry skillet over medium heat, stirring, for 5 to 7 minutes, until fragrant and a shade darker. Tip them onto a plate and keep them warm.
- Lightly oil a baking sheet and a rolling pin. Set a sharp knife and a bowl of cold water within reach.
- Pour the honey into a wide, heavy saucepan. Boil gently over medium heat for 8 to 10 minutes, stirring, until it darkens slightly and reaches 118°C (245°F), or until a drop in cold water forms a firm ball. Keep your face back, since hot honey can foam up and burn.
- Take the pan off the heat and tip in the walnuts at once. Stir quickly with a wooden spoon until every piece is coated.
- Scrape the mixture onto the oiled sheet. Dip the rolling pin in cold water and roll the mixture out about 1.5 cm (1/2 in) thick, working quickly while it is warm.
- Wet the knife and cut the slab into diamonds about 4 cm (1 1/2 in) wide while it is still warm. Leave to set for 1 hour at room temperature, then break the pieces apart.
Tips
- Work fast once the walnuts go in, because the mixture sets as it cools. If it hardens before you cut it, warm the tray in a 120°C (250°F) oven for 2 minutes.
- A strong honey such as buckwheat or chestnut gives a deeper flavor. Wet your tools, not your fingers, and keep children away while the honey is hot.
Questions and answers
Why is my gozinaki too hard or too sticky?
Honey cooked too long sets hard, and honey cooked too little stays sticky. Aim for 118°C (245°F). If a batch stays sticky, warm it in a pan and cook it a little longer.
Can I use other nuts?
Yes. Georgian cooks also use hazelnuts, and sometimes sesame or sunflower seeds. Toast them lightly first, as you would the walnuts.
How long does gozinaki keep?
In an airtight container at cool room temperature it keeps for 3 to 4 weeks. Layer the pieces between sheets of baking paper so they do not stick together.
How long does it take to make Gozinaki (Georgian Walnut and Honey Brittle)?
About 30 min in total: 10 min of preparation and 20 min of cooking.
How many calories are in Gozinaki (Georgian Walnut and Honey Brittle)?
About 225 kcal per serving, with 4 g of protein, 17 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 17 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 3 mg |
Estimated values, calculated from the ingredients.
