Do not get carried away with purchased sweets, they only harm the body. Make a delicious treat with healthy foods without chemical additives. A step-by-step recipe with a photo of a kozinak made from sunflower seeds and walnuts. Video recipe.
Homemade kozinaki are prepared from almost any type of nuts or seeds, which are held together with honey-caramel syrup. The result is an unusually tasty and satisfying delicacy that you can't help but like. Today I propose to make kozinaki from a mixture of walnuts and sunflower seeds. The preparation process for this dessert is not complicated. Contains a recipe containing the most affordable and simple products. At the same time, the result will delight everyone who has tasted this delicacy.
If desired, the chef has the right to replace the ingredients with other favorite kernels, for example, almonds, peanuts, hazelnuts, pecans, etc. You can even make a delicious and healthy multi-nut mix from assorted nuts. You can cook such kozinaki for future use, because the sweetness keeps very well over a fairly long period of time. The main thing is to observe the temperature regime and the level of humidity. The best place to store sweets is in the refrigerator.
Serving homemade kozinaki is very useful and tasty for children for an afternoon snack with a glass of milk or a cup of tea. Kids can wrap up this crunchy snack to go to school. Although adults will not give up homemade kozinaki in the morning with a cup of freshly brewed coffee. Then from the very morning you will be charged with vivacity and energy.
- Caloric content per 100 g - 585 kcal.
- Servings - 150 g
- Cooking time - 45 minutes
Ingredients:
- Walnuts - 150 g
- Honey - 1, 5 tablespoons
- Odorless vegetable oil - 1, 5 tablespoons
- Sugar - 1, 5 tablespoons
- Sunflower seeds - 150 g
Step by step cooking kozinak from sunflower seeds and walnuts, recipe with photo:
1. Pierce the kernels of walnuts in a clean, dry skillet over medium heat. Stir them periodically and make sure they do not burn. Then cut them into smaller pieces.
2. Fry sunflower seeds in a clean and dry skillet, stirring occasionally until golden brown.
3. Pour sugar into a saucepan, add vegetable oil and honey.
4. Stir the food and boil until bubbles form on the surface and the mixture becomes smooth.
5. Place the toasted walnuts and sunflower seeds in a saucepan.
6. Stir the food and heat over the fire for 1 minute so that all kernels are evenly mixed and covered with glaze.
7. On parchment oiled with vegetable oil, spread the nut mass and evenly tamp it no more than 1 cm thick.
8. While the nut mass is still soft and warm, make cuts with a knife so that after hardening it can be easily divided into parts. Place the sunflower seed and walnut kozinaki in the refrigerator for 1 hour. When they are completely frozen, remove them from the parchment and serve to the dessert table. Store this dessert in the refrigerator.
See also a video recipe on how to cook homemade kozinaki with nuts.
