Gozinakh (Walnut Honey Candy) is a traditional Azerbaijani recipe for a classic dish shelled and roasted walnuts set in a honey-based toffee. The full recipe is presented here and I hope you enjoy this classic Azerbaijani version of: Walnut Honey Candy (Gozinakh).
Spread the nuts in a single layer on a baking tray then place in an oven pre-heated to 180°C. Allow to toast for about 8 minutes, turning with a spoon or spatula from time to time to ensure they are evenly cooked and do not burn. Remove from the oven if they begin to colour to deeply and do not allow to burn.
Meanwhile, combine the honey and sugar in a heavy-bottomed saucepan and bring to a boil whilst stirring constantly. Continue boiling until the mixture reaches 104°C, as measured on a confectioner's thermometer. Lower the heat at this point and stir in the nuts. Continue stirring for 15 minutes, stirring constantly.
Brush the inside of a pie dish (about 20°Cm) with cold water and pour in the nut and honey mixture. Smooth over the top then set aside to cool and harden. When firm dip the pan in hot water then invert onto a flat plate. The candy should easily slice onto the plate.
Dip a sharp knife in boiling water and cut the candy into diamond shapes. Wrap is greaseproof (waxed) paper and store in an air-tight tin (it will keep for up to a week).
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