Entree: Russia – Southern Russia – Козинаки ➤ Kozinaki (Crunchy bars of caramelized sunflower seeds or nuts bound with honey or sugar)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 cups (280 g) shelled sunflower seeds
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (170 g) honey
- 2 tbsp (28 g) unsalted butter
- 1/2 tsp (3 g) fine sea salt
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) neutral oil for greasing

Instructions

1. Preheat the oven to 350°F (175°C). Spread the sunflower seeds on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant and lightly golden. Let cool slightly.
2. Line an 8x8-inch (20x20 cm) square pan with parchment paper and lightly grease with the neutral oil.
3. In a heavy-bottomed saucepan over medium heat, combine the sugar and honey. Stir constantly as the sugar dissolves and the mixture comes to a gentle boil. Continue cooking, swirling the pan occasionally, until the syrup reaches a light amber color and measures about 300°F (150°C) on a candy thermometer.
4. Remove the pan from heat and quickly stir in the butter, lemon juice, vanilla, and salt until fully incorporated.
5. Immediately add the toasted sunflower seeds and stir briskly to coat all seeds evenly with the hot syrup.
6. Pour the mixture into the prepared pan, pressing firmly and evenly with a greased spatula or sheet of parchment to form a compact layer about 1/4-inch (6 mm) thick. Work quickly before the mixture sets.
7. Allow to cool completely at room temperature, about 45–60 minutes, until fully hardened. Lift from the pan and cut into bars or squares with a sharp knife.
8. Store in an airtight container at room temperature for up to 2 weeks.