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Georgian churchkhela made from walnuts coated in thick grape and wheat confection.

Georgian Churchkhela (Walnut and Grape Candy)

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Walnut strings dipped in a thick grape-and-wheat coating, then dried into a chewy Georgian sweet.
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Prep Time 45 minutes
Cook Time 25 minutes
Drying 2 days
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Georgian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Walnut Strings
  • 2 cups walnut halves keep in large pieces
  • 3 feet food-safe cotton string cut into two lengths
Tatara Coating
  • 4 cups dark grape juice unsweetened
  • 1 cup all-purpose flour sifted
  • 1/4 cup granulated sugar optional, depending on the juice
  • 1 cup water

Equipment

  • Large saucepan
  • Whisk
  • Wooden spoon
  • Food-safe cotton string
  • Needle
  • Wooden drying rack

Method
 

Thread the Walnuts:
  1. Thread walnut halves onto the cotton string with a needle, leaving a loop at the top for hanging. Make two compact strings and set them on parchment while you prepare the coating.
Cook the Tatara:
  1. Whisk the flour into the water in a saucepan until smooth. Add the grape juice and sugar, then cook over medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon, about 15 to 20 minutes.
Dip and Dry:
  1. Lower one walnut string into the warm tatara, turning it slowly so every walnut is coated. Hang it from its loop over parchment and repeat with the second string.
  2. Let the strings dry for 30 to 45 minutes, then dip them again for a thicker coating. Hang them in a cool, dry place for 1 to 2 days, until firm enough to slice.

Nutrition

Calories: 180kcalCarbohydrates: 23gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 5mgFiber: 1gSugar: 14g

Notes

  • Churchkhela is traditionally made with grape juice, walnuts, and a flour-thickened coating called tatara.
  • If the tatara becomes too thick between dips, warm it gently and whisk in a tablespoon of water.