Each of us had to eat crispy and sweet kozinaki in childhood. At that time, they were prepared from nuts and seeds, now the technology allows them to mix and even add dried fruits. We still decided to stick to the classics and cook traditional walnuts from walnuts at home on our own.
Kozinaki from walnuts - recipe
The most simple are kosinaki from walnuts with honey, and all because they do not need to cook the syrup, the honey necessary for the dessert will give it, which seizes after a short boil.
Ingredients:
- honey - 235 ml;
- walnuts - 440 g;
- powdered sugar - 45 g.
Preparation
Transfer the honey into the enamelware and place it over the fire. As soon as the honey starts to boil and a frothy cap forms on the surface, remove it from the fire. Let the foam come off and repeat boiling twice more. Put sugar powder into the boiling honey, stir and allow to reach the boil again for the last time. Purified kernels of nuts chop and pour honey syrup. Leave the mixture to cool, and then divide the kozinaki from the walnuts into portions.
Kozinaki from walnuts without honey
Ingredients:
- granulated sugar - 390 g;
- walnuts (kernels) - 470 g;
- lemon juice - 45 ml.
Preparation
Sugar sand pour into enameled dishes and pour water. When the crystals dissolve and the sugar syrup begins to simmer, pour in the lemon juice. Nuts chop and mix with caramel. Leave the mixture on the stove until it starts to produce a characteristic nutty flavor. Dampen the chopping board and spread the nuts in the caramel on it evenly. Leave to freeze, and then cut.
How to cook kozinaki from walnut?
Ingredients:
- walnut kernels - 380 g;
- sugar - 115 g;
- ground cardamom - pinch.
Preparation
The kernels of walnuts are cut with a knife, but do not grind them too much. To make the nuts more aromatic, dry them in a frying pan for about 2-3 minutes. In the saucepan pour sugar and leave it to melt. Pour the ground cardamom to the sugar and mix the syrup with the kernels of the nuts. With the help of a tissue cut, form the walnut-caramel mass into the sausage and leave it frozen in the cold. When the kozinaki stiffens, it remains only to carefully remove the tissue envelope and divide the sausage into portions.