Homemade kozinaki from seeds

Step-by-step cooking

1. Step 1:

   

   How to make homemade kozinaki from seeds? Prepare the products. I have fried seeds, if you take raw, then pre-fry them in a dry frying pan. Take natural honey, preferably liquid. You will also need parchment paper.

2. Step 2:

   

   Prepare the paper first. Kozinaks will cool down on it. Lubricate the paper with odorless vegetable oil. Take two identical square sheets at once, pour oil into the center of one of them, cover with another and smear the oil between the sheets in circular movements. Then separate the sheets and put the greased side up. We will put kozinaki on one sheet, cover it with another.

3. Step 3:

   

   Next, take a frying pan, cast iron or iron is best. Do not take only enameled and non-stick coated. Prepare the caramel. How to make caramel? Pour the sugar into a dry hot frying pan, add honey to it and wait for the sugar to start melting.

4. Step 4:

   

   Do not make the fire too strong so that the caramel does not burn. Sugar will gradually begin to melt, stir it with a spatula, preferably silicone. Melt the sugar to a caramel color.

6. Step 5:

   

   Pour the seeds into the caramel and start stirring intensively. A spoon is already in use. Our goal is to have all the kernels wrapped in caramel. Keep the seeds on the fire for two minutes, no more. But no less, since the caramel from the sprinkled seeds will instantly cool down, and it will need to be hot.

7. Step 6:

   

   Now proceed twice as fast. Place the caramel lump on oiled paper and gently flatten it with a spoon. Careful, because it's hot.

8. Step 7:

   

   Cover the kozinaki on top with a second sheet, the oiled side on the seeds. And level the mass with a rolling pin. Do everything as quickly as possible, because the caramel freezes instantly.

9. Step 8:

   

   Then carefully remove the top sheet and make incisions with a knife of the shape that you want to see your future kozinaki. According to them, after cooling down, you can easily break them. I made diamond-shaped incisions. Leave the kozinaki to cool completely. Then break them into pieces and serve them to the table. Store the kozinaki in an airtight container. Enjoy your meal!