Sesame Kozinaki

A treat of fragrant sesame seeds and golden caramel — kozinaki, a classic sesame brittle!

Recipe author

Servings:

Sesame seeds (white, unroasted)

1.5

Pistachios

0.5

Honey

Sugar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 13 g

Fats 38 % 33 g

Carbohydrates 47 % 40 g

524 kcal

GI: 17 / 0 / 83

Kozinaki, brittle — really anything made with nuts, seeds, and caramel — I adore. Not long ago I discovered a new favorite: sesame with caramel, and it's simply luxurious! I mostly enjoy it as a light snack, and it couldn't be easier to make. First, line a sheet of wax paper (or parchment). Finely chop the pistachios and add them to a skillet along with the sesame seeds, honey, and sugar. Set over high heat and fry, stirring nonstop. After about 5 minutes, maybe sooner, the mixture will turn a beautiful pale golden-pink. Here's the one trick: if you undercook it, everything sticks to the paper for good; if you overcook it, the kozinaki turns rock-hard. So fry it just right. Pour the mixture onto the prepared paper and cover with another sheet. Press down with your hands to flatten the mound a bit, then roll it out very thin with a rolling pin. Peel off the top sheet and let the kozinaki firm up slightly. While it's still semi-firm, cut it with a sharp knife into neat diamonds (or squares, triangles — whatever you like) and let it cool completely and harden.

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