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Churchkhela (Georgian Walnut Grape Candy) recipe
Vegetarian By pre-orderChurchkhela hangs in long strings at every market in Georgia after the grape harvest. Walnuts are threaded on a string, dipped again and again in tatara, grape juice thickened with flour, then dried for days. Georgians call it the Georgian Snickers, and it keeps for months.
Not on the regular Deda menu. Want it cooked for you in Vancouver? Order it ahead for catering or a family dinner.
- Prep
- 40 min
- Rest
- 2880 min
- Cook
- 20 min
- Total
- 2940 min
- Serves
- 8
Ingredients
- 2 litres unsweetened red or white grape juice
- 180 g flour
- 2 tbsp sugar (optional, if the juice is tart)
- 300 g walnut halves
- Strong cotton thread and a needle
Method
- Thread the walnuts onto 25 cm lengths of string, tie a loop at the top and a knot at the bottom.
- Whisk the flour into 500 ml of cold juice until smooth.
- Bring the rest of the juice (and sugar) to a simmer, then whisk in the flour mixture. Cook 15 to 20 minutes, stirring, until it is as thick as custard.
- Dip each string of walnuts into the hot tatara, let it drip, hang for 10 minutes, then dip again. Repeat 3 or 4 times.
- Hang in a dry, airy place for 2 to 5 days until firm but still soft inside.
Tamara's tip: Concord grape juice from a BC grocery store gives the deepest colour. Let the tatara cool a little between dips so each layer sticks.
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