Gozinaki

Spread the walnuts in a dry skillet and toast over low heat for 5–7 minutes, stirring often, until fragrant but not darkened.

Transfer the walnuts to a towel and let them cool for 3–5 minutes; rub off some of the thin skins if possible, then chop the walnuts into large pieces.

Pour the honey into a heavy-bottomed saucepan and warm it over low heat, stirring constantly with a wooden spoon. Once the honey comes to a boil, cook for 5 minutes, remove from the heat and let cool for 3–4 minutes; repeat this cycle two more times to thicken the honey.

Check the honey for readiness: a drop in cold water should hold its shape without dissolving. Add the sugar, stir in, then add the chopped walnuts and cook over very low heat for another 5–7 minutes, until the mixture turns thick and golden.

Moisten a wooden board with water, shake off the excess, spread the hot honey-walnut mixture onto it and quickly flatten it with a wet spoon or rolling pin into a layer about 1–1.5 cm thick.

While the gozinaki is still warm, dip a knife in water and cut the slab into diamond shapes. Let the pieces cool and set for about 10 minutes, then serve.