Kozinaki

1. 1

   Preheat oven to 350u00b0F

2. 2

   Spread the chopped nuts in a single layer in a pan and toast them in the oven for 8 to 10 minutes, turning them about with a spoon from time to time.

3. 3

   Watch carefully for any sign of burning.

4. 4

   In a heavy 2-quart pan, combine the honey and sugar and, stirring constantly, bring to a boil.

5. 5

   When the syrup reaches 220u00b0F on a thermometer, lower the heat and stir in the nuts.

6. 6

   Stirring often, cook for 15 minutes.

7. 7

   Brush the inside of an 8- to 9-inch round pie tin or pan with cold water and pour in the nut mixture.

8. 8

   Smooth the top and set aside, uncovered, to cool.

9. 9

   When firm, dip the pan into hot water and invert a flat plate on top.

10. 10

    Grasping the two firmly together, turn over; the candy should slide out in one piece.

11. 11

    With a sharp knife dipped in hot water, cut into diamond shapes.

12. 12

    The candy will keep at room temperature for about one week.

No additional tips available.