Ingredients with Measurements:
- 2 cups of mixed nuts and seeds (such as almonds, walnuts, pistachios, sesame seeds, and pumpkin seeds)
- 1 cup of honey
- 1/2 cup of sugar
- 1/4 cup of water
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- Pinch of salt
Special equipment needed:
- Baking sheet
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Preheat your oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together the mixed nuts and seeds.
4. In a small saucepan, combine the honey, sugar, water, vanilla extract, cinnamon, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves.
5. Increase the heat to high and bring the mixture to a boil. Attach a candy thermometer to the side of the pan and cook the mixture until it reaches 300°F (150°C).
6. Pour the hot syrup over the nuts and seeds and stir until everything is well coated.
7. Transfer the mixture to the prepared baking sheet and spread it out evenly.
8. Bake for 10-15 minutes, until the nuts and seeds are lightly toasted and the syrup is caramelized.
9. Remove from the oven and let cool for 5 minutes.
10. Use a sharp knife to cut the gozinaki into small diamond-shaped pieces.
11. Let cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat your oven to 350°F (180°C).
Serving size:
This recipe makes about 20-25 pieces of gozinaki.
Nutritional information:
Each serving (1 piece) contains approximately:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g
- Fiber: 1g
- Sugar: 12g
Substitutions for ingredients:
- You can use any combination of nuts and seeds that you like.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sugar, you can use brown sugar or coconut sugar.
- Instead of cinnamon, you can use cardamom or nutmeg.
Variations:
- You can add dried fruit, such as raisins or chopped apricots, to the mixture before baking.
- You can sprinkle the gozinaki with flaky sea salt before serving.
- You can dip the cooled gozinaki in melted chocolate for an extra decadent treat.
Tips and tricks:
- Be careful when working with hot sugar syrup, as it can cause serious burns.
- Use a candy thermometer to ensure that the syrup reaches the correct temperature.
- Let the gozinaki cool completely before cutting, as it will be easier to handle.
Storage instructions:
Store the gozinaki in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The gozinaki can be reheated in the oven at 350°F (180°C) for a few minutes to crisp up.
Presentation ideas:
Arrange the gozinaki on a platter in a diamond pattern for a traditional look.
Garnishes:
You can garnish the gozinaki with chopped nuts or seeds for extra texture.
Pairings:
Gozinaki pairs well with hot tea or coffee.
Suggested side dishes:
Serve gozinaki as a sweet snack or dessert on its own.
Troubleshooting advice:
- If the syrup doesn't reach the correct temperature, the gozinaki may be too soft or sticky.
- If the gozinaki is too hard or brittle, you may have cooked the syrup for too long.
Food safety advice:
Be careful when working with hot sugar syrup, as it can cause serious burns.
Food history:
Gozinaki is a traditional Georgian candy made from nuts and honey. It is often served during the New Year's celebrations.
Flavor profiles:
Gozinaki is sweet and nutty, with a hint of cinnamon.
Serving suggestions:
Serve gozinaki as a sweet snack or dessert on its own.
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Region: Georgia