Gozinaki

Toast the walnuts. Chop the walnuts to pieces about 5–7 mm. Toast them in a dry skillet over medium-low heat for 4–6 minutes, stirring often, until fragrant and lightly golden at the edges, without smoking. Cool for 5 minutes, rub away loose skins with a clean towel and leave them to cool while you start the honey.

Reduce the honey in cycles. Put the honey in a heavy 2 L saucepan over low heat and stir with a wooden spoon until it reaches a gentle boil. Simmer for 5 minutes, remove the pan from the heat and let it cool for about 5 minutes. Repeat this boil-and-cool cycle three more times, for four boils in total.

Check the honey. Drop a small spoonful into cold water and wait about 30 seconds. Once the sample is fully cool, it should stay together and roll into a soft, pliable ball rather than dissolve. Do not touch hot syrup or the hot sample. If the cooled sample dissolves, simmer the honey for another 2–3 minutes and test again.

Coat the walnuts. Stir the powdered sugar into the honey, then add the toasted walnuts. Cook over low heat for 4–5 minutes, stirring constantly, until every piece is coated and the mixture is glossy and lightly golden. Remove it from the heat before the honey turns dark.

Press and cut. Immediately transfer the mixture to a lightly dampened 30 × 30 cm wooden board. Use a damp wooden spoon or rolling pin to press it into an even sheet about 8 mm thick. After 8–10 minutes, while still warm and pliable, cut 16 diamonds with a damp, sharp knife. Keep hands away from the hot mixture.

Cool and serve. Leave the pieces on the board until completely cool and firm, about 30 minutes. Separate them carefully and serve at room temperature.