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Loading...Gozinaki is Georgia's iconic holiday brittle, traditionally broken into shards and shared at New Year and Christmas celebrations. Made by caramelizing honey with toasted walnuts, it delivers a deeply nutty, amber-sweet crunch that pairs beautifully with coffee or dessert wine. The recipe is wonderfully simple but rewards quick, confident execution once the honey reaches the hard-crack stage.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings8
Yieldabout 8 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 20 gFat
- 3 gSaturated Fat
- 50 gCarbs
- 2 gFiber
- 47 gSugar
- 5 gProtein
- 10 mgSodium
- 220 mgPotassium
- 50 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the Candy Base
- 1 cup (340 g) honey
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Brittle
- 2 cups (220 g) walnut halves, lightly toasted
Directions
- Line a rimmed baking sheet with parchment paper and lightly grease the parchment with butter; set aside.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant; transfer to a bowl.
- Combine honey, sugar, and water in a heavy-bottomed saucepan. Cook over medium heat, stirring just until the sugar dissolves, then stop stirring.
- Clip a candy thermometer to the pan and continue cooking until the syrup reaches 300°F (150°C), the hard-crack stage, about 8-12 minutes. Watch carefully — it climbs quickly at the end.
- Remove from heat and immediately stir in the butter, lemon juice, and vanilla; the mixture will foam and bubble vigorously.
- Quickly fold in the toasted walnuts using a wooden spoon, working fast because the candy will begin to set within 30-60 seconds.
- Pour the mixture onto the prepared baking sheet and press into an even 1/2-inch-thick layer with a greased spatula or the back of a spoon.
- Let cool completely at room temperature for 30-45 minutes, then break into irregular shards with your hands or tap with the back of a knife.
- Store in an airtight container at room temperature, separating layers with parchment, for up to 3 weeks.
Cook’s Notes
- Always use a candy thermometer — going past 310°F scorches the honey and turns the brittle bitter.
- Measure and stage every ingredient before heating; the window between reaching temperature and pouring is short.
- For best flavor, use fresh, raw walnuts — pecans or hazelnuts work but change the traditional character.
- Sprinkle flaky sea salt on top right after pouring for a sweet-salty contrast popular in modern Georgian kitchens.
- If the candy seizes in the pot before you pour, briefly return it to low heat just until fluid again.
