Georgian Walnut Candy Churchkhela — Traditional Treat
Churchkhela is a beloved Georgian treat — strings of walnuts threaded onto twine and dipped repeatedly into a thickened grape mixture until they become glossy, chewy candies. The contrast of crunchy toasted walnuts and the slightly tangy, sweet grape coating is simple and irresistible; making them at home is surprisingly meditative and makes a gorgeous gift.
This recipe uses readily available grape juice and a flour slurry to recreate the traditional tatara glaze so you can dip and build several glossy layers. Allow plenty of drying time and be patient with the coatings — the result is a beautiful, long-lasting candy that's full of rustic flavor.
Nutrition (per serving)
Directions
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1
Toast the walnuts in a single layer on a baking sheet at 350°F for 8–10 minutes until fragrant; let cool, then thread 8–10 walnuts onto each piece of twine or skewer, leaving a little extra twine at the top for hanging.
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2
In a medium saucepan, bring grape juice to a gentle simmer over medium heat. Stir in sugar and salt until dissolved.
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3
Whisk the flour with 1/2 cup cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering grape juice, then add lemon juice and oil.
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4
Reduce heat to low and simmer, stirring constantly, until the mixture thickens to a pear-drop consistency (it should coat the back of a spoon) — about 10–15 minutes. If using, stir in cinnamon.
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5
Let the glaze cool slightly until warm but still fluid. Test by dipping a spoon; it should cling without running off too fast.
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6
Working quickly, dip each walnut string into the glaze, lift and let excess drip off, then hang to dry on a rack. Repeat dipping 6–8 times, allowing each layer to set for 10–20 minutes until the coating feels firm enough for the next dip.
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7
After the final dip, hang the churchkhela to dry in a cool, dry place for 24 hours (longer in humid conditions) until fully set and slightly tack-free.
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8
Once dry, trim excess twine, slice into 6–8 inch lengths if desired, and store in an airtight container at room temperature for up to 2 weeks.
Ingredients
- Shelled walnuts:2 cups
- Red grape juice (100% natural):3.5 cups
- Granulated sugar:1/2 cup
- All-purpose flour:1/2 cup
- Cold water (for flour slurry):1/2 cup
- Lemon juice:1 tbsp
- Salt:1 tsp
- Neutral oil (vegetable or light olive):2 tbsp
- Ground cinnamon (optional):1/2 tsp
- Cotton twine (food-grade) or wooden skewers:12 pieces
Tips & Notes
- If you can't find pure grape juice, use concentrated grape must or a good-quality dark grape juice for the best traditional flavor.
- Keep the glaze warm but not too hot when dipping — if it's too cool it won't coat well, too hot and it will be runny.
- Allow each layer to firm before dipping again; patience results in a smoother, more even shell.
- Work near your drying rack so you can dip and hang quickly; a second person helps speed the process.
- Store churchkhela away from direct sunlight to prevent the glaze from sweating.
