Kozinaki

Directions

1. 1
   Preheat oven to 350°F
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 220°F 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.