Gozinaki (Georgian Caramelized Nut Candy)

For the Gozinaki

• 3 1/2 cups shelled walnuts, toasted and coarsely chopped
• 12-14 dried apricots, each cut in 1/4-inch pieces
• 1 tablespoon good dark rum
• 1 teaspoon pure almond extract
• 2/3 cups honey
• 1/3 cup pomegranate molasses (I used my homemade)
• Pomegranate arils for garnish

1. Place apricot pieces in a small bowl. Add rum and almond extract, and mix well to coat each piece. Set aside.
2. Toast walnuts lightly at 350°F for 10 minutes; then chop them coarsely. In a deep saucepan, bring the honey and pomegranate molasses to a boil. Stir in the nuts and apricot pieces. Cook while stirring over medium-low heat for 10-12 minutes, until the mixture is thick. Be careful not to burn it.
3. Pour the mixture out onto a moistened wooden board or a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Using a spatula, spread the mixture in 1/2-inch thick rectangle. Let stand until hardened.

Chocolate Ganache layer (makes 1 cup)

• 6 ounces semisweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 1 teaspoon instant espresso powder

1. Place chocolate and espresso powder in a medium bowl. In a saucepan, bring cream to a simmer. Pour over chocolate; whisk gently until smooth. Let cool until thick yet pourable, 2-3 minutes. Pour over the hardened Gozinaki and, using an offset spatula, evenly spread all over the top and cool.
2. Chill in refrigerator for a couple of hours or until ready to serve. To serve, cut into 2-inch diamonds. Arrange on a platter with the chocolate layer in the bottom, garnish with pomegranate arils, serve and enjoy.
3. Note: Recipe for the Homemade Pomegranate Molasses: food52.com/.../19909_eggplantlentil_stew_with_homemade pomegranate molasses...