This kozinaki recipe is so good! You can find this in all the Russian stores, but that is not the same as if you make it yourself. It really is a brittle type candy. Russians love their candies of all types and this one is a winter special. It has lots of nutrition due to the nuts and it has lots of sugar for the energy boost as you try to survive the long hard winter in Russia…
Lets make kozinaki
Ingredients:
1 pound total of shelled sunflower seeds, shelled walnuts, shelled almonds or shelled peanuts, all together or singularly, all finely chopped…
2 cups (16 ounces) of pure honey…
6 tablespoons of sugar beet sugar or what ever sugar you have…
Lets make kozinaki:
Preheat oven to 350 F. Spread the chopped nuts in a single layer on a sheet pan and toast them in the oven for 8 to 10 minutes, stire them occasionally to get browned evenly. I like to get them very brown and almost burnt, many just like to heat them up. The idea is to get them toasted real well…
Put a 2-quart sauce pan on the stove top to heat the syrup in. Put the honey and sugar in the sauce pan and stirring constantly, while bringing to a boil. When the syrup reaches 220 F. (Remember the set point is 220 and go a little higher to set harder or go less and set softer!) on a thermometer, lower the heat and stir in the nuts. Stirring often, cook for 15 minutes at medium heat…
Brush the inside of an 8- to 9-inch round pie tin or pan with ice cold water and pour in the hot nut mixture. Push the lumps flat and set on the window sill, uncovered, to cool down. When hardened, reheat the outer side of the pan by dipping it in hot water. Turn upside down onto a large plate and it should fall out with a plop. Then cut with a heated knife dipped in hot water, cut into rectangles. Refrigerated covered and it will keep weeks. Sitting on the counter at room temperature it will last about a week or as long as it takes the family to eat it all…
That is about one day… 🙂
Posted by Kyle Keeton
Windows to Russia…