Homemade kozinaki from seeds

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make homemade kozinaki from seeds? Prepare your food. I have roasted seeds, if you take raw ones, then first fry them in a dry frying pan. Take natural honey, preferably liquid. You will also need parchment paper.

2. STEP 2

   

   First of all, prepare the paper. Kozinaki will cool on it. Grease the paper with unscented vegetable oil. Take two identical square sheets at once, pour oil into the center of one of them, cover with the other and spread the oil between the sheets in a circular motion. Then separate the sheets and place them with the greased side up. We will place kozinaki on one sheet and cover with the other.

3. STEP 3

   

   Next, take a frying pan; cast iron or iron is best. Don't just go for the enamel and non-stick ones. Prepare caramel. How to make caramel? Pour the sugar into a dry, hot frying pan, add honey to it and wait until the sugar begins to melt.

4. STEP 4

   

   Do not make the heat too high so that the caramel does not burn. The sugar will gradually begin to melt, stir it with a spatula, preferably a silicone one. Melt sugar until caramel coloured.

5. STEP 5

   

   Pour the seeds into the caramel and start stirring vigorously. The spoon is already in use. Our goal is for all the kernels to be enveloped in caramel. Keep the seeds on the fire for about two minutes, no more. But no less, since the caramel from the sprinkled seeds will instantly cool down, but you will need it hot.

6. STEP 6

   

   Now act twice as fast. Place the caramel lump on oiled paper and gently smooth it out with a spoon. Careful because it's hot.

7. STEP 7

   

   Cover the top of the kozinaki with a second sheet, the oiled side over the seeds. And level the mass with a rolling pin. Do everything as quickly as possible, because the caramel hardens instantly.

8. STEP 8

   

   Next, carefully remove the top sheet and use a knife to make cuts in the shape you want your future kozinaki to be. After they cool, you can easily break them. I made diamond shaped cuts. Leave the kozinaki until completely cooled. Then break them into pieces and serve. Store kozinaki in an airtight container. Bon appetit!

Comments on the recipe

Maystin

06.10.2023

4.6

I saw this recipe in my feed and decided to make homemade kozinaki from seeds. The most important thing here is to do everything quickly. Therefore, I oiled two sheets between each other and placed them side by side, oil side up, placed a rolling pin next to it, and after that I started making caramel. As soon as I poured the seeds into the melted caramel, they began to stick to the seeds and form lumps out of it, but I continued to stir, breaking up the lumps, while not forgetting to use all the seeds in this. I placed the caramel mixture on the first oiled sheet and covered it with the second one. Carefully, since the mass was really hot, I rolled it out with a rolling pin into a layer, which I did not cut completely with a knife. The kozinaki cooled down quite quickly and were ready to eat. The kids said they looked like store bought ones. Thanks for the detailed, cool recipe!