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The homemade gozinaki taste heavenly crispy, nutty and so delicious. With just three ingredients, you can make them at home using a variety of nuts or seeds of your choice. They are ideal for snacking between meals and for taking with you on the go. You can find a detailed kozinaki recipe with the exact quantities and step-by-step instructions below.
What are gozinaki?
Gozinaki is a popular Georgian candy made from walnuts, boiled honey and sugar. It is traditionally prepared for the New Year and Christmas celebrations.
According to Georgian religious beliefs, honey and walnuts are considered sacred foods. So on New Year’s Eve, people give gozinaki to their loved ones and wish them a sweet life.
Kozinaki in the Soviet Union
The Georgian candy also became famous in the Soviet Union under the name kozinaki. However, here it was made from sunflower seeds. Kozinaki could be bought in many Soviet grocery stores, alongside the milk korzhiki, the Baku Kurabiye and the shortbread rings with peanuts.
Experiment with nuts, kernels and seeds
You can try out this gozinaki recipe with different nuts, kernels and seeds, similar to the vegan nut corners recipe, the fruit bars recipe or the sugar free chocolate candy bars recipe. Use hazelnuts, almonds, peanuts or sesame seeds, for example.
You can also use a mixture of different nuts. Make sure you roast them first so that they develop their aroma and taste.
Snacking and storing
The homemade kozinaki are ideal for snacking between meals alongside the usual sweets, such as the chocolate covered almonds, the Dominosteine or the chocolate peanut clusters. You can also take them with you on the go. They are also perfect as a Christmas gift from the kitchen, alongside the marzipan potatoes or the chocolate.
Store the gozinaki in an airtight container at room temperature once they have cooled down. Packed airtight, they do not absorb any moisture from the outside and remain crisp and fresh.
These kozinaki are
- crispy,
- nutty,
- moderately sweet,
- incredibly tasty,
- aromatic,
- with walnuts and sunflower seeds,
- quick and easy to make with 3 ingredients,
- ideal for snacking and to take away,
- perfect as a gift,
- sweet classic of Georgian cuisine.
How to make gozinaki: tips and tricks
- Instead of walnuts and sunflower seeds, you can use other nuts, kernels or seeds. Roast them beforehand and chop them coarsely as required.
- Sugar ensures that the gozinaki have a fairly firm consistency.
- Process the hot kozinaki mixture as quickly as possible, as it sets very quickly. But be careful because the mixture is very hot.
- Cut the gozinaki plate into pieces before it has cooled completely. After that, it becomes very firm and quite difficult to cut.
Have you made kozinaki at home using this recipe? I look forward to your result, your star rating and your comment below on how you liked the Georgian candy.
Also try these recipes for homemade sweets:
- Zefir recipe: how to make popular Russian seafoam candy apple zephyr
- Cake pop recipe with 3 ingredients: How to make cake pops
- Russian halva – recipe with sunflower seeds

Gozinaki / Kozinaki
Ingredients
- 200 g walnut kernels or sunflower seeds
- 100 g honey
- 1 tbsp sugar
- vegetable oil for greasing baking paper
Instructions
- Grease a sheet of baking paper with vegetable oil.
- Roast walnut kernels or sunflower seeds in a pan or in the oven and leave to cool slightly.
- If you are using walnut kernels, chop them coarsely.
- Put honey and sugar in a frying pan and bring the mixture to a boil over a medium heat, stirring with a wooden spoon or silicone spatula.
- As soon as the honey mixture boils, reduce the heat slightly and simmer for approx. 5 minutes until the foam that forms turns a light caramel color.
- Add the roasted walnut kernels or sunflower seeds to the honey mixture and stir thoroughly for approx. 1 minute so that every nut or kernel is coated with the syrup.
- Remove the nut honey mixture from the heat, pour it (be careful, very hot!) quickly onto one half of the greased baking paper sheet and cover it with the second half of the sheet.
- Quickly roll out the mixture between the sheets of baking paper with a rolling pin until smooth and about 1 cm thick.
- Leave the nut honey plate to cool until warm (do not let it cool completely!) and cut it into rectangles or diamonds.
- Leave the gozinaki to cool completely.
Notes
- Instead of walnuts and sunflower seeds, you can use other nuts, kernels or seeds. Roast them beforehand and chop them coarsely as required.
- Sugar ensures that the gozinaki have a fairly firm consistency.
- Process the hot kozinaki mixture as quickly as possible, as it sets very quickly. But be careful because the mixture is very hot.
- Cut the gozinaki plate into pieces before it has cooled completely. After that, it becomes very firm and quite difficult to cut.
- See the detailed tips and tricks for making the kozinaki at the top of the article.
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