Gozinaki: Georgian Honey Walnut Brittle

Commonly eaten at the New Year, this candy is made with caramelised honey that coats toasted walnuts. It's simple to make and the perfect unique sweet to enjoy!

No ratings yet

Print Recipe Pin Recipe Save

Servings 10

Prep Time 10

Additional Time 1

Total Time 1 20

Ingredients

300 g (2 ½ cups) walnut halves coarsely chopped (see note)
100 g (⅓ cup) honey
25 g (2 tbsp) caster sugar or granulated sugar

Instructions

Preheat the oven to 180°C/350°F. Add the walnuts to a rimmed baking tray and move to the oven for 5 minutes, or until toasted and fragrant. Line another rimmed baking tray with parchment paper.
Meanwhile, add the honey to a small saucepan and set over medium-low heat. Stirring with a silicone spatula to prevent scorching, heat the honey until it begins to foam and expand. Continue cooking until it has a distinct nutty fragrance and the honey has darkened - about 5 minutes. Add the sugar and cook, stirring constantly, for a further 2 minutes.
Stir in the toasted walnuts and mix until they are completely coated in the honey mixture. Scrape the nut mixture onto the lined baking tray and compact it into a rectangle about 1cm thick. Allow to cool until completely set and brittle, about 1 hour.
Run a sharp chef's knife under hot tap water to warm the blade. Dry it completely. Make one cut diagonally across the nut slab. Warm the blade again and repeat, spacing the next diagonal cut roughly 4cm from the first. Continue the diagonal cuts, warming the blade between each, until the whole slab is cut. Then, make equally spaced vertical cuts, warming the blade between each. Serve.

Notes

Walnuts are the most traditional; however, hazelnuts are also a common variant and can be swapped in 1:1.

Make Ahead

Stored in an airtight container at room temperature, the gozinaki will keep for up to 1 week.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!