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Honey goat nuts from walnuts

Honey Walnut Brittle (Kozinaki)

A delicious, wholesome treat straight from sunny Georgia. Give this walnut kozinaki a try — a traditional Georgian sweet that's often served as a dessert for the holidays, New Year's included.

Anna

Recipe author

Composition / ingredients

Servings:

Honey (natural)

250

Walnuts

250

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 7 g

Fats 35 % 30 g

Carbohydrates 57 % 49 g

513 kcal

GI: 6 / 0 / 94

Cooking method

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Shell the walnuts and remove any bits of membrane, then chop them into small pieces with a knife. Toast the nuts in a dry skillet with no oil — this deepens and mellows their flavor. Kozinaki made with toasted walnuts (or any toasted nuts, hazelnuts included) tastes far better than brittle made with raw nuts. Put the honey in a saucepan and stir in the sugar; if your honey is very runny, add a little extra sugar. Set the pan over low heat and cook for at least fifteen minutes, stirring constantly — the sugar should dissolve and the honey should loosen up. Stir in the chopped, toasted walnuts and mix again. Spread the mixture out onto a tray and smooth it flat. Let it cool slightly, then cut into serving-size squares and chill the tray in the refrigerator. To release any pieces stuck to the tray, dip the bottom of the tray in hot water for a couple of seconds.