Gozinaki

Toast the roughly chopped walnuts in a dry skillet over medium heat for five minutes until fragrant and lightly golden throughout.

Heat the honey and sugar together in a heavy saucepan over medium heat, stirring occasionally, until it reaches amber color.

Continue cooking the honey mixture for about eight minutes until it reaches the hard crack stage and darkens to deep amber.

Add the toasted walnuts and butter to the hot honey, stir quickly and thoroughly to coat every piece evenly.

Pour the mixture onto a buttered baking sheet or parchment paper and press flat to about one centimeter thickness using an oiled spatula.

While still warm, cut into diamond or rectangular shapes with an oiled knife, then let cool completely until hard and brittle.