Gozinaki (Walnut Brittle)
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INGREDIENTS
- 3 cups (300g) walnuts
- ½ cup (170g) good quality honey
- 1/3 cup (75g) sugar
- 1 tablespoon (20g) unsalted butter
- 1 pinch salt
METHOD
- Roughly chop the walnuts. If there are very fine crumbs (dust), remove them as they burn easily. Place the walnuts in a dry pan and toast them for 3–4 minutes over medium heat, stirring constantly until they release their aroma.
- Alternatively, bake them in a preheated oven at 180°C for about 8–10 minutes. Let them cool. In a saucepan, heat the honey and sugar over medium heat. Stir until it starts to foam and slightly darken. To check if it's ready, drop a few drops into a glass of cold water.
- If they hold their shape and don't dissolve, the mixture is ready. Add the butter and salt and stir until incorporated.
- Add the walnuts and stir well so they are fully coated by the caramel. Transfer the mixture onto parchment paper. Wet a rolling pin and roll out the gozinaki into a rectangular shape, about ½ - 1 centimeter thick.
- Let it cool slightly and cut it into diamond shapes, about 5 cm long and 2 ½ cm wide. Let it cool completely and harden before serving.
