Gozinaki (Georgian Caramelized Walnut Candy)

1. 1

   Place apricot pieces in a small bowl. Add rum and almond extract, and mix well to coat each piece. Set aside.

2. 2

   Toast walnuts lightly at 350u00b0 F for 10 minutes; then chop them coarsely. In a deep saucepan, bring the honey and pomegranate molasses to a boil. Stir in the nuts and apricot pieces. Cook while stirring over medium-low heat for 10 to 12 minutes, until the mixture is thick. Be careful not to burn it.

3. 3

   Pour the mixture out onto a moistened wooden board or a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Using a spatula, spread the mixture into a 1/2-inch thick rectangle. Let stand until hardened.

4. 4

   Place chocolate and espresso powder in a medium bowl. In a saucepan, bring cream to a simmer. Pour over chocolate; whisk gently until smooth. Let cool until thick yet pourable, 2 to 3 minutes. Pour over the hardened gozinaki and, using an offset spatula, evenly spread all over the top and cool.

5. 5

   Chill in refrigerator for a couple of hours or until ready to serve. To serve, cut into 2-inch diamonds. Arrange on a platter with the chocolate layer in the bottom, garnish with pomegranate arils, serve and enjoy.

6. 6

   Note: For the Homemade Pomegranate Molasses recipe go to http://food52.com/recipes/19909

* Per serving · 4 servings · Values may vary.