📝 About This Recipe
Hailing from the sun-drenched islands of Greece, Karydato is a luxurious, flourless walnut confection that captures the essence of Mediterranean hospitality. These dense, chewy morsels are deeply aromatic, featuring toasted walnuts bound by golden honey and scented with warm cinnamon and cloves. Often served at weddings and celebrations, they represent a perfect balance of earthy nuttiness and delicate sweetness that melts on the tongue.
🥗 Ingredients
The Nut Base
- 4 cups Walnuts (shelled and lightly toasted)
- 1/2 cup Fine Breadcrumbs (to help bind the oils)
- 1 teaspoon Cinnamon (ground)
- 1/4 teaspoon Cloves (ground)
- 1/8 teaspoon Salt (fine sea salt)
The Honey Syrup
- 1 cup Greek Thyme Honey (high quality)
- 1/2 cup Granulated Sugar
- 1/4 cup Water
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Orange Zest (finely grated)
Coating and Garnish
- 1 cup Powdered Sugar (for rolling)
- 24 pieces Whole Cloves (for decoration)
- 2 tablespoons Rose Water (for misting)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Spread the walnut halves on a baking sheet and toast for 8-10 minutes until fragrant. Allow them to cool completely before proceeding.
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2
Place the cooled walnuts in a food processor. Pulse until they are finely ground but not yet turning into a paste or 'butter'. You want a texture similar to coarse sand.
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3
In a large mixing bowl, combine the ground walnuts, breadcrumbs, ground cinnamon, ground cloves, and salt. Stir well to ensure the spices are evenly distributed.
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4
In a medium saucepan over medium heat, combine the honey, granulated sugar, and water. Stir until the sugar dissolves.
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5
Bring the honey mixture to a gentle boil. Let it simmer for 5-6 minutes without stirring until it reaches the 'soft ball' stage (about 235°F on a candy thermometer).
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6
Remove the syrup from the heat and stir in the lemon juice and orange zest. The mixture will bubble up slightly.
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7
Immediately pour the hot syrup over the dry walnut mixture. Use a sturdy wooden spoon to mix everything together until a thick, sticky dough forms.
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8
Allow the mixture to cool for about 15-20 minutes. It needs to be cool enough to handle but still slightly warm and pliable.
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9
Lightly mist your hands with rose water to prevent sticking. Scoop about one tablespoon of the mixture and roll it into a neat ball, or shape it into a traditional small pear shape.
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10
Place the powdered sugar in a shallow bowl. Roll each walnut ball in the sugar until generously coated.
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11
Press a single whole clove into the top of each Karydato. This adds a beautiful visual element and a subtle aromatic infusion.
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12
Place the finished confections on a parchment-lined tray and let them air dry at room temperature for at least 4 hours, or ideally overnight, to set their shape.
💡 Chef's Tips
Use high-quality Greek honey (like thyme or wildflower) as it is the primary flavor profile of the sweet. Do not over-process the walnuts; if they become oily, the confections will be heavy rather than chewy. If the dough feels too soft to roll, add an extra tablespoon of breadcrumbs; if too dry, add a teaspoon of warm water. Store these in an airtight container at room temperature; they actually taste better the second day after the flavors meld. Toasting the walnuts is essential—it removes the raw bitterness and provides a deep, roasted undertone.
🍽️ Serving Suggestions
Serve alongside a strong, hot Greek coffee (Ellinikos Kafes) to balance the sweetness. Pair with a small glass of chilled Mastiha liqueur for a truly authentic digestive experience. Arrange on a silver platter with other 'Spoon Sweets' or Amigdalota (almond cookies) for a festive dessert spread. Offer them with a glass of cold water, following the traditional Greek 'kerasma' (welcome treat) custom. They make a wonderful accompaniment to a cheese board featuring salty Kefalotyri or Manouri.