Churchkhela (walnuts dipped in grape-must jelly on a string)

Churchkhela is the Georgian harvest-festival sweet: walnuts strung together and coated in thickened grape must. Dried, it keeps for months — also called "Georgian snickers."

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Method

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1. Thread the walnut halves onto sturdy string, about 25 cm per string; tie a loop at the end of the string for hanging.
2. Bring 1.5 L of the grape juice to a boil in a pot, skim off the foam, and simmer for 10 minutes. If it's less sweet, add the sugar. ⏱ Timer: 10 min
3. Mix the flour smooth with the remaining cold grape juice.
4. Stirring constantly, pour it into the hot juice, and cook over low heat for 15-20 minutes until you get a thick, glossy, pudding-like mixture. ⏱ Timer: 15 min
5. Let cool slightly, then dip the walnut strings in, lift out, and let drip off. Dip again after 15 minutes; repeat 3-4 times until there's about a 1 cm coating. ⏱ Timer: 15 min
6. Hang the strings in a cool, dry, airy place and let dry for 3-7 days until the surface is no longer sticky. Serve sliced.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Also made with hazelnuts or almonds instead of walnuts.
• The coating is thick enough when it holds a heavy layer on a wooden spoon.

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