Gozinaki

Gozinaki is the beloved Georgian New Year candy made by caramelising walnuts in honey — a tradition stretching back centuries, served at every Georgian table on the night of January 13th (Old New Year). Its name derives from the Persian gaz (sweet) and it remains one of the simplest yet most satisfying Georgian confections.

Serves: 12 (makes about 30 pieces)

Ingredients

• 300g (2½ cups) walnut halves
• 200g (⅔ cup) dark honey (chestnut or buckwheat preferred)
• 50g (¼ cup) granulated sugar
• 1 tbsp (15ml) cold water
• ½ tsp ground cinnamon (optional)
• Neutral oil, for greasing

Instructions

1. Spread walnut halves on a dry baking sheet and toast in a 160°C (325°F) oven for 8 minutes until fragrant. Set aside to cool, then roughly break into smaller pieces.
2. Lightly oil a sheet of baking paper or a marble surface and set a rolling pin nearby.
3. In a wide, heavy saucepan combine honey, sugar, and water over medium heat. Stir gently until the sugar dissolves, then stop stirring. Cook until the mixture reaches 130°C (265°F) on a candy thermometer — about 8–10 minutes — or until a small drop dropped into cold water forms a firm ball.
4. Add the walnuts and cinnamon (if using) and stir quickly to coat every piece. Remove from heat immediately.
5. Pour the mixture onto the oiled paper. Working swiftly with an oiled spatula, press it into a slab about 1cm (½ inch) thick. Roll lightly with an oiled rolling pin.
6. Leave to cool for 4–5 minutes until just firm enough to cut, then score into diamond or rectangular shapes with an oiled knife. Let cool completely — about 30 minutes — before snapping apart.
7. Store between sheets of baking paper in an airtight tin for up to 2 weeks.

Cook's Notes: Use the darkest, most aromatic honey you can find — the bitterness of buckwheat honey balances the sweetness beautifully. Work fast once the walnuts are added; the mixture sets quickly.