---
title: Churchkhela (Georgian Walnut and Grape Candy)
servings: 8
prep time: 30 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/churchkhela
---

Gather @all-purpose flour{120%g} and @sugar{2%tbsp}.

Thread the @walnut{250%g} halves onto 25 cm lengths of cotton string with a needle, leaving a loop at the top for hanging. Make 6–8 strands.

Whisk the flour into 250 ml of cold @grape juice{1%l} until lump-free.

Bring the remaining juice to a simmer, whisk in the flour mixture, and cook over low heat, stirring constantly, for 10–15 minutes until it thickens to a pudding that coats a spoon heavily. ~{15%minutes}

Dip each walnut strand into the hot tatara, lift, let the excess drip, and hang for 5 minutes.

Dip each strand a second and third time for a thick, even coat.

Hang the strands somewhere airy and let them dry for 3–5 days, until firm outside but chewy within. Slice to serve. ~{1%hours}