Honey Walnut Kozinaki Recipe for Crisp Nut Brittle
Crunchy walnut brittle made with honey, sugar and lemon, cut into shareable bars.
Kozinaki are crisp nut brittle pieces bound with a cooked honey-sugar syrup. The source title mistranslates the Russian term for walnuts as “goat,” but the ingredient list makes clear that walnuts are intended. This version toasts the nuts first, then cooks the syrup to a hard-crack stage before stirring in the walnuts and spreading the mixture thinly. Candy thermometers make the stage easier to judge; hot syrup can cause serious burns, so work carefully and keep children away. Let the slab cool until firm before cutting into small pieces. Heat oven to 160°C (325°F). Toast walnuts 8 to 10 minutes until fragrant; cool slightly. Line a heatproof tray with parchment and lightly butter the paper.
Recipe card
Honey Walnut Kozinaki Recipe for Crisp Nut Brittle
Equipment: Baking tray, parchment, heavy saucepan, candy thermometer, oiled knife
Ingredients
Instructions
Toast walnuts
Heat oven to 160°C (325°F). Toast walnuts 8 to 10 minutes until fragrant; cool slightly.
Prepare tray
Line a heatproof tray with parchment and lightly butter the paper.
Cook syrup
Combine honey, sugar and lemon juice in a heavy saucepan. Heat gently until sugar dissolves, then boil without stirring to 149°C (300°F), hard-crack stage.
Add walnuts
Remove pan from heat and carefully stir in toasted walnuts. Work quickly but avoid splashing hot syrup.
Spread and cut
Spread mixture thinly on prepared tray. Cool until firm but still slightly warm, then score or cut with an oiled knife. Cool completely.
How to tell when it is ready
Syrup reaches hard-crack stage at 149°C (300°F) and brittle is crisp when fully cool.
Tips
- Toast nuts before starting the syrup.
- Use a thermometer rather than judging by colour alone.
- Have the lined tray ready before cooking sugar.
- Score the slab while it is warm enough to cut.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust the seasoning to taste.
- Add a suitable seasonal ingredient without changing the cooking cues.
Serving suggestions
- Serve with black tea.
- Pair with fresh apple slices.
- Break over vanilla ice cream.
- Add small pieces to a holiday sweets board.
Make ahead
Prepare suitable components ahead and store them safely. Store airtight in a cool, dry place for up to 2 weeks; humidity softens the brittle.
Storage
Store airtight in a cool, dry place for up to 2 weeks; humidity softens the brittle.
Food safety
Hot sugar syrup causes severe burns. Use a candy thermometer and heatproof tools, keep children away and avoid touching the syrup. Contains tree nuts.
Frequently asked questions
Can I make this ahead?
Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.
How should I store honey walnut kozinaki?
Store airtight in a cool, dry place for up to 2 weeks; humidity softens the brittle.
Serve with black tea. Store airtight in a cool, dry place for up to 2 weeks; humidity softens the brittle.
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