Georgian
Gozinaki
Gozinaki is a traditional Georgian honey-and-walnut confection, cut into small diamonds and served especially for New Year. The walnuts are toasted and folded into thickened honey until glossy, fragrant, and just firm enough to hold their shape.
Watch it madeNastassjaCanCook · 6:48
Ingredients
- Walnuts, shelled1 1/2 cups
- Honey1/2 cup
- Sugar2 tbsp
- Butter1 tsp
- Water1 tbsp
- Ground cinnamon1/4 tsp
- Pinch of salt1 pinch
Method
- Preheat a dry skillet over medium heat and lightly toast the walnuts until fragrant, then let them cool slightly.
- Chop the walnuts coarsely, keeping some larger pieces for texture.
- In a saucepan, combine the honey, sugar, and water, then cook over medium heat until the mixture foams and becomes thick and syrupy.
- Stir in the walnuts, butter, cinnamon, and salt, mixing quickly so the nuts are evenly coated.
- Cook for 1 to 2 minutes more, just until the mixture is very sticky and starts to pull together.
- Transfer the mixture to a lightly buttered or parchment-lined surface, press it into an even layer, and let it cool completely.
- Cut or break the gozinaki into diamond or square pieces before serving.
Common questions
Can I substitute other nuts for walnuts in gozina ki?
Yes, pecans or hazelnuts work best if you need a substitute, but the flavor will be less traditional. Keep the same weight and toast them lightly first. Avoid oily nuts like cashews, which can make the candy softer.
How do I know when the honey is ready for the nuts?
The honey should thicken and form a firm, pliable ball when a drop is tested in cold water. It should smell richer and look slightly darker, but not turn deep amber or burn.
What are the most common mistakes when making gozina ki?
The biggest mistakes are overheating the honey, which can make it bitter, and not working fast enough once the nuts go in. Also avoid wet tools except the ones you’re intentionally dampening, or the candy may seize or soften.
How should I store gozina ki, and how long does it keep?
Store pieces in a single layer or separated with parchment in an airtight container at cool room temperature. It keeps about 2 weeks. Avoid the fridge if possible, since humidity can make it sticky and dull the texture.
How is gozina ki usually served?
Serve it at room temperature, cut into diamonds or squares. It’s common as a holiday sweet, especially for New Year’s and Christmas in Georgia. Pair it with tea or coffee, and present it on parchment to prevent sticking.