| How To Cook: |
|
|
1. Preheat the oven to 350°. Spread the chopped nuts in a single layer in a jelly-roll pan and toast them in the oven for 8 to 10 minutes, turning them about with a spoon from time to time. Watch carefully for any sign of burning.
|
2. In a heavy 2-quart pan, combine the honey and sugar and, stirring constantly, bring to a boil. When the syrup reaches 220° on a candy thermometer, lower the heat and stir in the nuts. Stirring often, cook 15 minutes.
|
3. Brush the inside of an 8- to 9-inch round pie tin with cold water and pour in the nut mixture. Smooth the top and set aside, uncovered, to cool. When firm, dip the pan into hot water and invert a flat plate on top.
|
4. Grasping the two firmly together, turn over; the candy should slide out in one piece. With a sharp knife dipped in hot water, cut into diamond shapes. Gozinakh will keep at room temperature for 1 week.
|
|
