Gozinaki

Gozinaki belongs to that ancient family of confections where cooked honey binds dried fruits and nuts, a technique found in similar forms throughout the Caucasus region and beyond. In Georgia, this sweet has taken on particular significance: it marks the end of the year and the arrival of the new one, a time to celebrate the abundance of past harvests, with walnuts and honey both serving as symbols of prosperity and continuity. Each peasant family once prepared its own batch of gozinaki, in a vigil-like atmosphere where several hands took turns around the cauldron. The transmission of this know-how occurred without written recipes, through observation and repetition, from mother to daughter, guided by the sound of the simmering syrup. This artisanal practice, remaining virtually unchanged, continues to grace Georgian festive tables at the threshold of January.

• 500 g shelled walnuts, coarsely chopped
• 300 g flower honey or chestnut honey
• 1 pinch of salt
• a few drops of lemon juice (optional, depending on household)

1. Coarsely chop the walnuts, then lightly toast them dry in a cast-iron skillet, stirring constantly, until fragrant.
2. Heat the honey in a cauldron or heavy-bottomed saucepan over low heat, carefully monitoring its color and texture.
3. Allow the honey to cook until it takes on a deep amber hue and a drop placed in cold water forms a soft ball.
4. Immediately incorporate the hot walnuts into the syrup, stir vigorously to coat them well, and add the pinch of salt.
5. Pour the mixture onto a dampened or oiled wooden board, and quickly spread it into a thin, even sheet using a rolling pin or flat blade.
6. Allow the sheet to cool at room temperature until completely hardened.
7. Cut into diamonds or small regular rectangles before the mixture becomes too hard to slice cleanly.

Gozinaki offers a contrast between the crunch of toasted walnuts and the slightly sticky firmness of caramelized honey, which snaps cleanly under the teeth before melting in the mouth. Its aroma is that of honey heated to the edge of caramel, blended with the woody, slightly bitter notes of roasted walnuts. One often perceives an almost smoky hint, inherited from the patient cooking over fire.