Gozinaki (Georgian Caramelized Walnut Candy)

• For the Gozinaki
• 3 1/2 cups shelled walnuts, toasted and coarsely chopped
• 12 to 14 dried apricots, each cut in 1/4-inch pieces
• 1 tablespoon good dark rum
• 1 teaspoon pure almond extract
• 2/3 cup honey
• 1/3 cup pomegranate molasses (I used my homemade)
• Pomegranate arils for garnish
• Chocolate Ganache layer (makes 1 cup)
• 6 ounces semisweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 1 teaspoon instant espresso powder

1. Place apricot pieces in a small bowl. Add rum and almond extract, and mix well to coat each piece. Set aside.
2. Toast walnuts lightly at 350u0b0 F for 10 minutes; then chop them coarsely. In a deep saucepan, bring the honey and pomegranate molasses to a boil. Stir in the nuts and apricot pieces. Cook while stirring over medium-low heat for 10 to 12 minutes, until the mixture is thick. Be careful not to burn it.
3. Pour the mixture out onto a moistened wooden board or a baking sheet lined with parchment paper and lightly sprayed with cooking spray. Using a spatula, spread the mixture into a 1/2-inch thick rectangle. Let stand until hardened.
4. Place chocolate and espresso powder in a medium bowl. In a saucepan, bring cream to a simmer. Pour over chocolate; whisk gently until smooth. Let cool until thick yet pourable, 2 to 3 minutes. Pour over the hardened gozinaki and, using an offset spatula, evenly spread all over the top and cool.
5. Chill in refrigerator for a couple of hours or until ready to serve. To serve, cut into 2-inch diamonds. Arrange on a platter with the chocolate layer in the bottom, garnish with pomegranate arils, serve and enjoy.
6. Note: For the Homemade Pomegranate Molasses recipe go to http://food52.com/recipes/19909

walnuts, rum, almond, honey, pomegranate molasses, pomegranate arils, chocolate ganache, semisweet chocolate, heavy cream, espresso powder

Taken from food52.com/recipes/19947-gozinaki-georgian-caramelized-walnut-candy (may not work)