Such favorite, crispy kozinaki, of which you have never broken teeth.


  • Pearl barley - 150g
  • Sugar - 200 g
  • Water - 100 mL
  • Oil - 1 tbsp
  • Lemon - 1 pc

Preparation. Kozinaki

Caramel. In a saucepan pour water, add sugar. After boiling, cook the caramel for another 10 minutes until golden-amber color.

Rinse and dry the pearl barley. Calcined in good frying pan for 2 minutes, then fry in vegetable oil for 5 minutes.

Tip: for desserts, use unground buckwheat barley.

Cover the baking parchment, brush with butter.

Mix fried pearl barley with a ready caramel, add the lemon juice and water. Distribute the weight of the parchment, then align the edges and make cuts. Leave to cool at room temperature for 30 minutes.

Cut into portions pieces and serve.