Oh, these kozinaki! Their magnificent tempting taste did not give us rest in childhood, and even now, despite the impressive portion of calories, it is difficult to resist the temptation to enjoy this sweetness. But in fact, why not? Especially because kozinaki is not only delicious, but also very useful, especially if you are not too lazy and cook them with your own at home. And how to do it correctly we will tell in our recipes and offer varieties of delicacies with different tastes.
Kozinaki at home - a recipe for sunflower seeds
Ingredients:
- granulated sugar - 410 g;
- sunflower seeds - 220 g;
- purified water - 100 ml;
- lemon juice - 0.5 tsp.
- butter or vegetable oil to lubricate the mold.
Preparation
For cooking kozinak in this case we need purified seeds. You can buy them already ready in the market or in a supermarket or, having free time and patience, to polish yourself. After this, we must dry the product in a heated dry pan without oil for seven minutes, stirring and transferring to a plate. In the same frying pan we pour sugar, add water and lemon juice and place it on the fire. Warm the mass to a boil and cook until it acquires a brown tint, not forgetting to stir constantly the prepared caramel. After that, pour in a lot of seeds, stir thoroughly and immediately put in the form and level, pre-laying it with a parchment leaf and smeared oil. While the kozinaki are still not completely frozen, we cut them over the surface with a sharp knife, making a kind of groove. This will make it easy to break the delicacy after hardening.
Homemade kozinaki from walnuts - a recipe with honey
Ingredients:
- walnuts, peeled - 590 g;
- honey - 220 g;
- granulated sugar - 95 g;
- butter or vegetable oil to lubricate the mold.
Preparation
The basis of kosinaks in this recipe are walnuts. If you have purchased them already cleaned in the trade network, then it is better to pre-rinse them. After the done water procedure or if you miss it, if the nuts are homemade, spread the product on a baking tray and dry it for ten minutes. The oven should be heated to 120 degrees before this. Nuts should not only dry up, but also slightly browned. After that, we pour them on a waffle or linen towel, turn into a bag, tie not very tightly and start to knead slightly the nuts with your hands, trying not to press hard. Our task is not to crush them, but only to get rid of the skins as much as possible. After that, pour the mass into a sieve and filter out the formed husks. Prepared product is put aside for a while to the side and we accept caramel, in our case honey. In a small thick-walled frying pan or saucepan spread honey, pour sugar, put on the fire and let all the sugar crystals melt, without stopping to stir the mass. We hold the bubbling mass on the fire for several minutes, and then we lay in the prepared walnuts, mix them, so that they are as uniformly covered in caramel and put into a mold, covered with oiled parchment leaf. Let the mass cool down a little, and then moistened palms compress the mass to give it a more dense texture. After full cooling and hardening, cut the kozinaki with a knife and enjoy.
Honey Sesame Sesame - Recipe
Ingredients:
- sesame seeds - 290 g;
- honey - 240 g;
- granulated sugar - 75 g.
Preparation
For cooking kozinak take two small pans at the same time. In one of them we dry and lightly roast sesame seeds. They should become a little golden. In another container, melt the honey, pour in the sugar and continuously stir the mixture on moderate heat for twelve minutes. After that, pour in the honey caramel sesame seeds, mix and spread on a moistened sheet of parchment. We level the mixture and let it freeze. Before serving cut the kozinaki with a sharp knife and separate it from the paper.