Make Ahead

Gozinaki (Georgian Caramelized Walnut Candy)

December  1, 2012
1 Ratings
Photo by Bobbi Lin
  • Makes about 2 dozen pieces of candy
Author Notes

Gozinaki is a traditional Georgian candy made of caramelized nuts, usually walnuts, cooked in honey and served exclusively on New Year's Eve and Christmas. I like to make them also for Hanukkah and Purim. This candy is a perfect holiday gift for friends or neighbors; it is versatile, tasty and beautiful. You can make gozinaki with all kinds of nuts or seeds. In our family, I am known for playing with recipes and adding my own touch even to traditional dishes. This time I caramelized the walnuts in a combination of honey and pomegranate molasses, added dried apricot pieces soaked in dark rum and almond extract, and I also made a chocolate layer, which makes the slicing a lot easier and the candy even tastier. —Kukla

Test Kitchen Notes

I used author's recipe for pomegranate molasses, and it had a great taste! This is a wonderful candy, with a subtle tang from the pomegranate. Nuts, dried fruit, and chocolate stud throughout, and they're so simple to make. They'd make a lovely edible gift. —cratecooking

What You'll Need
  • For the Gozinaki
  • 3 1/2 cups shelled walnuts, toasted and coarsely chopped
  • 12 to 14 dried apricots, each cut in 1/4-inch pieces
  • 1 tablespoon good dark rum
  • 1 teaspoon pure almond extract
  • 2/3 cup honey
  • 1/3 cup pomegranate molasses (I used my homemade)
  • Pomegranate arils for garnish
  • Chocolate Ganache layer (makes 1 cup)
  • 6 ounces semisweet chocolate, coarsely chopped
  • 1/3 cup heavy cream
  • 1 teaspoon instant espresso powder
  1. For the Gozinaki
  2. Place apricot pieces in a small bowl. Add rum and almond extract, and mix well to coat each piece. Set aside.
  3. 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 to 12 minutes, until the mixture is thick. Be careful not to burn it.
  4. 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 into a 1/2-inch thick rectangle. Let stand until hardened.
  1. Chocolate Ganache layer (makes 1 cup)
  2. 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 to 3 minutes. Pour over the hardened gozinaki and, using an offset spatula, evenly spread all over the top and cool.
  3. 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.
  4. Note: For the Homemade Pomegranate Molasses recipe go to

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