Gozinaki: honey and walnut diamonds

Equipment

• Heavy saucepan
• candy thermometer
• baking tray
• heatproof spatula
• parchment
• rolling pin
• knife.

Before you begin

US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.

• Use a mild floral honey if a Georgian variety is unavailable. Keep the walnut quantity unchanged; dark bitter honey gives a noticeably different confection.

Make it work

• This home-kitchen method heats the honey once. Use a thermometer and a cooled-drop test to judge the syrup. Humidity softens gozinaki; keep the pieces sealed, separated with parchment.

Ingredients

• 300 g / 10.6 oz Walnuts, shelled
• 180 g / 6.3 oz Mild honey
• 20 g / 0.7 oz Granulated sugar
• 5 ml / 0.2 US fl oz Neutral oil, for parchment and utensils

Step-by-step method

1. Set up before heating syrup
   Line a small tray with parchment, lightly oil it and prepare another oiled sheet for flattening. Keep a heatproof spatula, rolling pin and a cup of cold water nearby. Hot honey sticks to skin and burns; use tools throughout, keeping children away from the pan.
2. Toast and slice the walnuts
   Heat the oven to 160 C / 320 F. Spread walnuts in one layer and toast 8-10 minutes until lightly fragrant, without darkening excessively. Cool just enough to handle, then slice or chop into small flat pieces, roughly 3-5 mm / 1/8-3/16 in. Keep the pieces warm.
3. Cook the honey mixture carefully
   Combine honey and sugar in a heavy medium saucepan with room for bubbling. Heat over medium-low, stirring until the sugar dissolves. Cook gently to approximately 120-122 C / 248-252 F, measuring without touching the pan base. Time varies; reduce the heat if the edges darken before the center reaches temperature.
4. Check a small cooled drop
   Take the pan off the heat. Drop a little syrup into cold water with a spoon and allow it to cool completely. It should gather into a firm, pliable piece rather than disperse. If still thin, reheat briefly and retest. Never touch or taste the hot syrup directly.
5. Fold, spread and flatten
   Stir the warm walnuts into the syrup until every piece is coated. Immediately scrape onto prepared parchment. Cover with the second oiled sheet and press or roll to an even 8-10 mm / 1/3-3/8 in layer. Use an insulated glove to steady the tray; do not flatten the hot mixture with bare hands.
6. Cut warm, then cool fully
   After 5-10 minutes, when warm and holding together, remove the upper parchment and cut a diamond pattern with a lightly oiled sharp knife. If still too soft, wait a few minutes. Leave to cool about 1 hour, then separate carefully along the cuts. Serve small portions; the honey coating can be firm and sticky.

Cook’s notes

This home-kitchen method heats the honey once. Use a thermometer and a cooled-drop test to judge the syrup. Humidity softens gozinaki; keep the pieces sealed, separated with parchment.

Storage & reheating

• Cool fully before packing. Store airtight with parchment between layers in a cool, dry place; use within 1 week for best texture. In humid weather, refrigerate and bring a small portion to room temperature before serving.

Allergens

Contains walnuts (tree nuts). Honey is unsuitable for infants under 12 months.

Approximate nutrition

Per serving: 130 kcal · Protein 2 g · Carbohydrates 10 g · Fat 10 g.

Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.