Kozinaki from walnuts

Known to all delicacy - kozinaki , which can be bought in ready form in grocery stores, comes from Georgian culinary traditions. Kozinaki is also popular in Armenia and many other countries. In the Caucasus, kozinaki traditionally prepare for the New Year's table, but not only. Usually, two main components are used for the preparation of kozinaks: chopped walnut kernels and natural honey, the recipe of kozinaki based on purified sunflower seeds is also popular.

In preparing this delicacy you can use hazelnuts, almond kernels and sesame seeds. In general, the process of cooking kozinaks looks like this: chopped nuts and / or seeds are poured with molten honey (or sugar), mixed, and then this initial mass is formed and pressed into briquettes.

How to cook delicious home made walnuts from walnuts?

Ingredients:

Preparation

The kernels of walnuts are cut with a knife (or crushed with the help of a combine) and lightly calcined in a dry frying pan. Honey will not be boiled (as some advise), because when heated above 70 degrees C, harmful substances are guaranteed in it. And if it is non-flowing, and thick, what should I do? There is a way out: we will melt honey in a water bath.

Mix the chopped nuts with honey in such a proportion to get a thick mass. If that, adjust the density of powdered sugar.

The com of the walnut-honey mass is placed on a wet board (you can put a dry board with parchment paper, oiled or wet foil) and level it with a wet wedge or a shovel (you can also use your hands). The optimum thickness of the layer is 0.7-1.0 cm. We cool the layer to such an extent that when making cuts the mass does not stick together again into a solid piece. Do the cuts with a knife, that is, we cut the layer into rectangular pieces. We place the board with the unhealed kozinaki still in the cold and wait for sure solidification. Serve with tea or coffee .

You can easily modify this recipe and cook kozinaki at will, using the following main products: any chopped nuts, steamed oat flakes, poppy seeds and sesame seeds, small pieces of dried fruits. You can also add some spices, for example, saffron, cardamom, dry grated Ginger, nutmeg, cinnamon or vanilla (only not together). It is possible in the process of melting honey to add a little cognac, rum or madera to it - this will make the taste of kozinaks more refined and give it additional flavor tones.

Those who are allergic to natural floral honey, you can advise to replace honey with very thick sugar syrup (there should not be more than 1/4 of the water in such syrup). Sugar mass can be prepared in a frying pan, heating the sugar with the addition of water before melting. Chopped nuts (and the rest) can be covered directly in a frying pan, quickly mix, form a layer and cut into pieces.