Gozinaki — honey walnut brittle
Toasted walnuts bound with cooked honey and cut into crisp diamonds.
Active time1 h
Cooking30 min
Total2 h 30 minResting : 1 h 15 min
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Ingredients
- 500 g walnut kernels
- 350 g runny honey
- 1 tbsp sugar — optional
Preparation
Toast the walnuts in a dry pan over low to medium heat for 10 min, stirring, until fragrant but not dark. Rub in a cloth to remove loose skins, then chop into small pieces.
500 g walnut kernels- frying pan
- spoon
- clean kitchen towel
- knife
- chopping board
Heat the honey gently, stirring. Briefly lift the pan off the heat when the foam rises, then return it. After about 15 min, test a drop in a glass of cold water. It should hold together as a soft ball. Stir in the sugar if using, then the walnuts. Stir over very low heat for 5 min, until glossy and bound together.
350 g runny honey1 tbsp sugar — optional- saucepan
- spoon
- glass of cold water
Wet a board and rolling pin with cold water. Immediately tip out the hot mixture, flatten with a wet spoon and roll about 1 cm thick. Cool for 10 min. Cut into diamonds with a wet knife. Cool for another 60 min, until firm and cleanly separable.
- chopping board
- rolling pin
- spoon
- knife
Allergens
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration