Gozinaki is one of the essential treats of a Georgian New Year: diamonds of walnuts cooked in honey — crunchy, fragrant and made from very simple ingredients. Like satsivi, no festive table is complete without it. Here's how to make it at home.

A little about the tradition

In Georgia gozinaki is made for New Year and Christmas. Honey and walnuts on the festive table are believed to bring a sweet and prosperous life in the year ahead. Gozinaki is often given to family and friends, and children look forward to it as much as to presents.

In some families gozinaki stays on the table until Old New Year (14 January).

Ingredients

  • walnuts (shelled halves or large pieces) — 500 g;
  • natural honey — 250–300 g;
  • sugar — 1–2 tbsp (optional; helps it set);
  • a little water or vegetable oil for wetting the board.

The classic ratio is about 2:1 walnuts to honey by weight, though many cooks use a little more honey.

Method

1. Prepare the walnuts

Sort the walnuts, removing any shell and membranes. Break large halves slightly — you want chunky pieces, not fine crumbs.

2. Toast the walnuts

Toast in a dry pan over medium heat for 5–7 minutes, stirring constantly, or in the oven at 160–170 °C for about 10 minutes. They should become fragrant and lightly golden but not burn — burnt walnuts taste bitter.

Let them cool. If you like, rub them between your palms to remove some of the skins.

3. Cook the honey

Put the honey (and sugar, if using) in a heavy-based pan. Bring to the boil over medium heat, then lower the heat and cook for 5–10 minutes, stirring, until it darkens and thickens.

Testing: drop a little honey into cold water — it should set into a firm, springy drop rather than spreading.

4. Combine

Tip the walnuts into the hot honey and stir quickly so every piece is coated. Cook for another 3–5 minutes over low heat, stirring constantly.

5. Spread and shape

Wet a wooden board or baking paper with cold water (or oil it lightly). Pour out the mixture and spread it with a wet spoon or palm (careful — it's hot!) into a slab 1–1.5 cm thick.

6. Cut

While the slab is warm but no longer hot, cut it into diamonds with a sharp knife dipped in water. If you wait until it sets completely, it'll be hard to cut.

7. Cool

Let the gozinaki cool and harden completely; the diamonds will then separate easily.

Tips for great gozinaki

  • Honey quality matters most — use natural honey with a bold flavour.
  • Don't over-toast the walnuts, or they'll be bitter.
  • Cook the honey enough, or the gozinaki will stay sticky and won't set.
  • Don't overcook the honey, or it'll be too hard and bitter.
  • Cut at the right moment — while it's warm.
  • Wet hands and knife make the sticky mixture easier to handle.

Variations

  • With hazelnuts — instead of or alongside walnuts; hazelnuts are popular in western Georgia.
  • With almonds — less traditional but tasty.
  • With sesame — a little added for texture.
  • With extra sugar — for crunchier, harder gozinaki.

Serving

Gozinaki is served on the festive table with churchkhela, dried fruit, tangerines and satsivi. It goes well with tea or a semi-sweet wine such as Khvanchkara or Kindzmarauli.

Storage

  • Store gozinaki somewhere cool and dry in a closed box, with baking paper between layers.
  • In warmth it can soften slightly and stick together.
  • Well-made gozinaki keeps for several weeks.

Where to buy it in Georgia

Before New Year, gozinaki is sold at every market and supermarket and in pastry shops. Homemade market gozinaki is usually better than factory-made — taste before you buy. It makes a great souvenir: light, long-lasting and a reminder of a Georgian celebration.

In short

Gozinaki takes just two ingredients: toasted walnuts and cooked honey. Don't over-toast the nuts, cook the honey until a drop sets firm, spread it on a wet board and cut into diamonds while warm. Make gozinaki for New Year and taste a real Georgian celebration.