VOLUME 1 - Kilimanjaro Foods

Gozinaki (Walnut & Honey Crunch)
Servings
c walnuts,shelled
1/2 c honey of your choice
1 T sugar water,cold
I chop walnuts by hand w/a sharp knife rather than put them in
a processor since size can then be controlled. However, either works
well if some care is taken in cutting walnuts not too fine or too
large, somewhere in between.
Put honey into a pan & simmer over low heat until bubbles begin to
rise. Simmer for 3 mins, then stir in sugar, & continue for another
mins before testing. Put 1 or 2 drops of syrup into a half glass
of cold water. What is wanted is a firm, round ball. If the drop
spreads out, cook another min or two. Total time should be abt 7
mins.
Pour chopped nuts into syrup, mix well so that all pieces are
coated, & remove for, heat. Spread mixture out rapidly on a kitchen
board that has been moistened well w/cold water. Wet a rolling pin
w/water & roll out mass to a thickness of 1/2-inch, but not more. Let
this cool for 15 mins, then slice into 2-inch diamond-shaped pieces.
Turn pieces over as you cut them so they can dry. Let the gozinaki
dry for 1 hr, then store pieces in a metal box & cover. Refrigerate
or not as you wish. Makes 25 pieces.