Churchkhela
Churchkhela has been made in Georgia for centuries, timed to the autumn grape harvest when wine presses leave behind barrels of surplus juice that would otherwise go to waste. Threading walnuts, hazelnuts, or dried fruit onto string and coating them in thickened grape juice turned a byproduct into a portable, long-lasting sweet that travelers, shepherds, and soldiers could carry for months without spoiling. Its nickname, the Georgian Snickers, comes from the way the dense filling and sweet coating echo a candy bar, though nothing about the recipe is borrowed — it predates the chocolate bar by a very long stretch. The candle-like shape comes purely from the dipping technique: each pass through the hot juice mixture adds another thin layer, and the string is left to dry between dips so the coating sets before the next one goes on. Regional versions vary the fruit and thickening agent, some using flour alone and others adding cornstarch for a firmer set, but walnuts remain the most common filling because they hold their shape and crunch even after weeks of drying. A good churchkhela should bend slightly without cracking, with a matte, deep-plum coating and a firm bite around the nuts inside.
Made from pure grape juice
No refined sugar — the sweetness comes from reduced grape must
Walnuts threaded at its core
Whole nuts are strung on cotton thread before dipping
Shaped like a candle
Repeated dipping builds up layers until it hardens into a thick rope
Air-dried for several days
Hung to dry until the coating turns firm and chewy
Ingredients 4 servings
- 1.5 liters fresh grape juice (dark, unfiltered)
- 120g all-purpose flour
- 3 tbsp cornstarch
- 200g walnut halves, whole
- 1m cotton kitchen string
- 1 wooden skewer or thin stick, for threading
- 2 tbsp sugar, optional if the juice is very tart
- Pinch of salt
- 1 tbsp water, for adjusting consistency
How to make it
- 1Thread the walnut halves onto lengths of cotton string with a needle, leaving a loop at the top for hanging and knotting the bottom so the nuts stay in place.
- 2Simmer the grape juice in a wide pot until it reduces slightly and turns fragrant.
- 3Whisk the flour and cornstarch with a little cold water into a smooth slurry with no lumps.
- 4Pour the slurry into the simmering juice, whisking constantly, until it thickens into a smooth, glossy sauce that coats the back of a spoon.
- 5Let the mixture cool until just warm, then dip each walnut string into it, coating it fully.
- 6Hang the coated strings to dry in a cool, ventilated spot for a few hours, then repeat the dipping and drying two or three more times to build up a thick layer.
- 7Hang the finished ropes for several days until the coating turns firm and slightly chewy, then slice into rounds to serve.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
