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Gozinaki is a traditional Georgian confection made with toasted walnuts and honey. Crunchy, rich, and naturally sweet, it is especially associated with New Year celebrations in Georgia, where it has long held a special place on the festive table. Made with just a few simple ingredients, Gozinaki showcases one of the most beloved flavor combinations in Georgian cuisine: walnuts and honey.

Gozinaki has been part of Georgian culinary tradition for generations and is closely connected with New Year celebrations. Traditionally prepared in late December, it is served to family members and guests during the festive season. Walnuts and honey have both played an important role in Georgian cuisine since ancient times, making their combination especially characteristic of the country's culinary heritage.

Although recipes may vary slightly from family to family, traditional Gozinaki is made by cooking honey until it reaches the right consistency and then mixing it with lightly toasted walnuts. The mixture is spread while still warm and cut into distinctive diamond-shaped pieces. For many Georgian families, preparing Gozinaki remains an essential New Year tradition.

Step 1

Using a sharp knife, chop the walnut halves into medium-sized pieces. Place them in a dry frying pan and toast lightly over medium-low heat, stirring frequently. Do not let the walnuts darken or burn..

Step 2

Allow the toasted walnuts to cool, then transfer them to a large tray. Gently shake and rub them to loosen the skins, blowing away as much of the loose skin as possible.

Step 3

Place the honey in a deep, heavy-bottomed pan and heat over medium heat. As it begins to boil, it will foam and rise. If necessary, briefly remove the pan from the heat, then return it to the stove. Continue cooking until the foam subsides and the honey boils steadily.

Step 4

Test the honey by placing a few drops on a cool plate. Allow them to cool slightly. If the honey can be rolled between your fingers into a soft, dough-like ball, add the prepared walnuts and cook for about 10 minutes, stirring continuously with a wooden spoon.

Step 5

Add the powdered sugar and mix thoroughly, then remove the pan from the heat. Immediately transfer the hot mixture onto a clean board lightly moistened with water and flatten it evenly using the back of a wet spoon.

Step 6

While the Gozinaki is still warm, cut it into traditional diamond-shaped or rectangular pieces using a warm knife. Allow the pieces to cool completely before serving.

• Use fresh, light-colored walnuts for the best flavor and appearance.
• Toast the walnuts only lightly — they should become fragrant without turning dark.
• The honey consistency is crucial. Use the cold-plate test before adding the walnuts.
• Stir continuously after adding the walnuts to prevent the mixture from sticking or burning.
• Cut the Gozinaki while it is still warm. Once completely cooled, it becomes brittle and may crack.
• Warm the knife before cutting to create cleaner pieces.

• Calories: ~210 kcal per serving
• Rich in healthy fats from walnuts
• Contains plant-based protein and natural carbohydrates