Gozinaki | Georgian-Style Walnut Candy Caramelized in Honey

Toast the walnuts in a wide, dry skillet over medium heat for 8–10 minutes, stirring constantly. Remove them when they turn light golden and their aroma fills the kitchen; walnuts left in the hot pan will keep toasting, so transfer them to a tray immediately.

While the walnuts are still warm, rub them in a clean towel. Shake the loosened skins through a coarse sieve; the skins make the candy bitter. Chop the walnuts with a knife into 1 cm pieces. Do not grind them into flour.

Put the honey and sugar in a heavy-bottomed saucepan and bring to a boil over medium heat, stirring with a wooden spoon. The honey will foam and rise at first, then the foam will subside and the color will darken. Drop a little into cold water; when it forms a soft ball without dispersing, continue to the next step.

Lower the heat, add the walnuts, and cook for 6–8 minutes, stirring constantly. The honey should thicken and coat the walnuts with a glossy layer, turning deep amber. A piece dropped into cold water should harden within a few seconds and snap when broken.

Wet a wooden cutting board or marble counter with cold water. Pour the mixture onto it and quickly spread it into an even 1 cm layer using a wet spatula or rolling pin; as the honey cools, it becomes difficult to spread.

When the layer has cooled slightly and the surface begins to firm, use a wet, sharp knife to cut straight lines 4 cm apart, then cut diagonally to form 24 diamond-shaped pieces. Once completely cool, break the pieces apart along the scored lines.