Title: Gozinaki (Walnut & Honey Crunch)
Categories: Dessert Jewish Sephardic Georgian
Yield: 1 Servings

2	c	Walnuts, shelled
1/2	c	Honey of your choice
1	tb	Sugar water, cold

This relatively simple sweet has, as one would expect, beloved walnuts of Georgia. Honey, a little sugar, & a few mins of cooking are all it takes. The rest is time & patience.

1. 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.

2. 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 2 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.

3. 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.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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