Gozinaki
Also known as: gozinaq'i, Georgian honey walnut brittle, გოზინაყი
Gozinaki is a Georgian sweet of walnuts cooked in boiled honey and cut into diamonds, traditionally made for New Year.
Gozinaki is a Georgian sweet of walnuts cooked in boiled honey and cut into diamonds. According to the Georgian National Tourism Administration, the classic recipe has only three ingredients: honey, walnuts and a little sugar.
The secret is in boiling the honey. It is heated in a thick-based pot over low heat, cooled and boiled again three or four times; it is ready when a drop placed in water does not dissolve. Crushed roasted walnuts and powdered sugar are then stirred in for about five minutes until golden, the mass is spread on a damp board, rolled flat and cut into diamonds while still hot.
The oldest kinds come from Georgia's mountain regions; Racha still makes gozinaki with pumpkin seeds, and modern versions use hazelnuts, almonds, sunflower seeds, peanuts or dried fruit.
The colour depends on the honey: May honey from acacia, citrus or mixed flowers gives a light gozinaki, while lime or chestnut honey makes it darker. Fresh honey needs longer boiling. Walnut gozinaki has about 510 kcal per 100 g.
Why this matters to you. Gozinaki is a ritual New Year sweet: families start making it in early December, and because it keeps its shape in transport it is often sent to relatives abroad.
Facts
| Raw material | Honey, walnuts, a little sugar |
|---|---|
| Country | Georgia |
| Duration | New Year sweet; made from early December |
| Main use | New Year treat and gift; keeps its shape in transport |
How it connects to Honey & beekeeping
Links
- Made from
- 🍯 Honey
- Part of
- Honey sweets
- Similar and different
- Turrón de Jijona, Acacia honey
Frequently asked questions
What is gozinaki?
A Georgian sweet of walnuts cooked in boiled honey and cut into diamonds.
What is gozinaki made of?
Classically honey, walnuts and a little sugar.
How do you know the honey is ready?
A drop of honey placed in water does not dissolve; the honey is boiled and cooled three or four times.
Is it true that any honey works the same for gozinaki?
No. Light May honey such as acacia or citrus gives pale gozinaki; lime or chestnut honey makes it darker.
When is gozinaki eaten?
At New Year; families start making it in early December.
What to read next
- Acacia honey — Monofloral honey from the nectar of black locust (Robinia): almost colourless to pale yellow, mild and very sweet, and it stays liquid for a long time.
- Turrón de Jijona — Soft Spanish nougat of roasted almonds and honey (at least 10 %), protected as a PGI and made in the municipality of Jijona, province of Alicante.
Similar
Turrón de Alicante · Turrón de Agramunt / Torró d'Agramunt · Torrone di Bagnara · Turrón de Jijona · Nürnberger Lebkuchen