Churchkhela: Georgian Grape & Walnut Candy
These strings of walnuts dipped in concentrated grape juice are ubiquitous throughout markets and shops in Georgia. Commonly referred to as "Georgian snickers," churchkhela are the country's favourite sweet and are fun and easy to make!
Ingredients
- 120 ml (½ cup) neutral oil divided
- 150 g (1 cup) flour divided
- 2 litres (8½ cups) 100% fresh grape juice divided
- 250 g (2 cups) walnut halves
Instructions
- In a large saucepan, heat 60 millilitres (¼ cup) of oil over medium heat until shimmering. Whisking, add 75 grams (½ cup) of flour and cook, whisking constantly, until the roux darkens slightly in colour and gives off a lightly toasted smell, about 3-5 minutes.
- Whisking constantly, pour one litre of grape juice over the roux. The mixture will sizzle and seize as the juice is added but will loosen as more liquid is incorporated. Whisk continuously while incorporating in order to avoid lumps.
- Bring the mixture to a boil and reduce the heat to low, allowing to simmer, whisking occasionally to break up any lumps and prevent scorching on the bottom, until very thick and reduced by about half. This grape juice mixture is called tatara in Georgian.
- While the tatara is cooking, prepare the walnut strings. Using a needle and thread, tie a knot at the end of a thread, leaving a few centimetres at the end, and string walnut halves until you reach the desired length. Traditionally, churchkhela is made with 25 walnut halves, but you can make them any length you choose. I find that 15 walnut halves are the most manageable. Once strung, leave a few centimetres at the top of the string in order to be able to hang the churchkhela to dry once dipped.
- Once the tatara is cooked and thickened, remove from heat and allow to cool for about five minutes, or unit it has thickened a bit more but is still quite viscous.
- Working one at a time, fully submerge walnut strings into the tatara, holding onto the top string and keeping it from the grape juice mixture, using a spoon to completely cover the walnuts, if necessary. Lift string from tatara, allowing excess to drip off for a few seconds (do not shake off the excess) before hanging to dry in a safe place.
- Allow the churchkhela to dry for 24 hours before repeating the process, making a second batch of tatara, and dipping one more time.
- Allow churchkhela to hang to dry for at least 48-72 hours before eating (they can be stored at room temperature for up to three months). Remove the strings by pulling it through the walnuts before consuming. The churchkhela will darken in colour slightly as they dry.
Video
Nutrition
Calories: 740kcal | Carbohydrates: 77g | Protein: 10g | Fat: 46g | Saturated Fat: 4g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 19g | Sodium: 19mg | Potassium: 581mg | Fiber: 4g | Sugar: 52g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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