Sunflower And Walnut Gozinaki Recipe

Cooking Instructions

1. 1

   Prep the Ingredients

   Measure out all the ingredients. Chop the walnuts coarsely and set them aside.

2. 2

   Toast the Seeds

   In a dry skillet over medium heat, toast the sunflower seeds for about 5 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and let cool.

3. 3

   Prepare the Sugar Mixture

   In a saucepan, combine the granulated sugar, honey, water, and salt. Stir well to combine.

4. 4

   Cook the Mixture

   Place the saucepan over medium heat and bring the mixture to a boil. Continue to cook it without stirring until it reaches a golden amber color, about 8-10 minutes. Use a candy thermometer to check for a temperature of 300°F (150°C) for the hard crack stage.

5. 5

   Combine Ingredients

   Once the sugar mixture is ready, remove it from the heat and quickly stir in the toasted sunflower seeds, chopped walnuts, and vanilla extract until evenly coated.

6. 6

   Shape the Gozinaki

   Transfer the mixture onto a parchment-lined baking sheet. Use a spatula or your hands (greased with a little oil) to flatten and shape the mixture into a rectangle about 1/2 inch thick.

7. 7

   Cool and Cut

   Let the gozinaki cool completely at room temperature for about 30 minutes. Once cooled, cut into squares or bars.

8. 8

   Store

   Store the gozinaki in an airtight container at room temperature for up to a week.