Kozinaki

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb of shelled walnuts or 1 lb almonds, finely chopped
• 2 cups honey (16 ounces)
• 6 tablespoons sugar

Recipe

• 1 preheat oven to 350°f
• 2 spread the chopped nuts in a single layer in a pan and toast them in the oven for 8 to 10 minutes, turning them about with a spoon from time to time.
• 3 watch carefully for any sign of burning.
• 4 in a heavy 2-quart pan, combine the honey and sugar and, stirring constantly, bring to a boil.
• 5 when the syrup reaches 220°f on a thermometer, lower the heat and stir in the nuts.
• 6 stirring often, cook for 15 minutes.
• 7 brush the inside of an 8- to 9-inch round pie tin or pan with cold water and pour in the nut mixture.
• 8 smooth the top and set aside, uncovered, to cool.
• 9 when firm, dip the pan into hot water and invert a flat plate on top.
• 10 grasping the two firmly together, turn over; the candy should slide out in one piece.
• 11 with a sharp knife dipped in hot water, cut into diamond shapes.
• 12 the candy will keep at room temperature for about one week.