1. Coarsely chop the walnuts. If there are very fine crumbs (dust), remove them as they burn easily. Place the walnuts in a dry pan and toast them for 3–4 minutes over medium heat, stirring constantly until fragrant.
2. Alternatively, bake them in a preheated oven at 180°C for about 8–10 minutes. Let them cool. In a saucepan, heat the honey with the sugar over medium heat. Stir until it starts to foam and slightly darkens. To check if it's ready, drop a few drops into a glass of cold water.
3. If they hold their shape and don't dissolve, the mixture is ready. Add the butter and salt and stir until incorporated.
4. Add the walnuts and stir well so they are fully coated by the caramel. Transfer the mixture onto parchment paper. Wet a rolling pin and roll out the gozinaki into a rectangular shape, about ½ - 1 centimeter thick.
5. Let it cool slightly and cut it into diamond shapes, approximately 5 cm long and 2 ½ cm wide. Let it cool completely and harden before serving.
