Composition / ingredients
Step-by-step cooking
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Walnuts need peel and peel the membranes, and then cut into small pieces with a knife. Now the nuts should be fried in a frying pan without oil. This is necessary in order to improve and soften the taste of nuts. Kozinaki from roasted walnuts (and any nuts in general, including hazelnuts) is much tastier than the same kozinki, but from "raw" nuts.
Now we put honey in a saucepan and mix it with sugar. If your honey is too liquid, you need to add a little more sugar.
Put the pan on the stove and keep it on low heat for at least fifteen minutes. At the same time, the mass must be constantly stirred. Sugar should dissolve, and honey should "disperse".
Then pour the chopped and toasted walnuts into the pan. Mix again.
Now we put the mass on the tray and level it. Let cool slightly and then cut into serving cubes. We send the tray to the refrigerator.
To remove the kozinaki stuck to the tray, you need to lower its bottom into a container with hot water for two seconds.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
