Georgian Walnut String Candy

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A traditional Georgian confection made by threading walnut halves onto cotton strings, then dipping them repeatedly into a thickened grape juice mixture until a chewy, leathery coating builds up. After air-drying for several days, the result is a sweet, nutty sausage-shaped treat with deep fruit flavor and satisfying chew.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 17 gFat
• 1.5 gSaturated Fat
• 27 gCarbs
• 2.5 gFiber
• 20 gSugar
• 5 gProtein
• 35 mgSodium
• 230 mgPotassium
• 55 mgCalcium
• 1.4 mgIron
• 2 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the walnuts

• 3 cups shelled walnut halves (about 12 oz)
• 8 pieces cotton kitchen twine, 12 inches long

For the grape coating

• 4 cups fresh red grape juice, strained
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Cut 8 pieces of cotton kitchen twine, each about 12 inches long. Thread walnut halves onto each string, piercing through the center, and leave 2 inches of bare twine at each end for hanging.
2. In a heavy-bottomed saucepan, whisk together the grape juice, flour, sugar, and salt until completely smooth with no visible lumps.
3. Place over medium heat and cook, whisking constantly, until the mixture thickens to a smooth, creamy, pudding-like consistency, about 10 to 15 minutes. Do not let it boil vigorously or it will become gummy.
4. Remove from heat, stir in the vanilla, and let cool for 5 minutes until warm but still pourable. If it thickens too much while working, gently rewarm it.
5. Holding each walnut string by its bare ends, dip it into the warm grape mixture, turning to coat thoroughly. Lift out and let excess drip back into the pot for a few seconds.
6. Hang the dipped strings over a wooden rod or across a clean broom handle set between two chairs, in a dry, well-ventilated area out of direct sunlight. Let dry 2 to 3 hours until the surface is tacky and set.
7. Repeat the dipping and drying cycle 4 to 5 more times, allowing each coat to dry before the next, until the strings are about 1 inch thick and evenly coated.
8. After the final coat, hang the candies to dry for 5 to 7 days in a cool, dry, ventilated space until firm and leathery on the outside while still slightly soft within.
9. Once fully dried, store at cool room temperature for up to 3 months, or slice each string into 2-inch pieces to serve alongside coffee or dessert wine.

Cook’s Notes

• Use freshly pressed grape must in season for the most authentic flavor; bottled Concord grape juice is the best accessible substitute.
• Multiple thin coats dry better and give a smoother texture than trying to build thickness in fewer thick dips.
• Almonds, hazelnuts, or a mix of nuts can replace walnuts for variation, though walnuts are traditional.
• If the grape mixture gets too thick while working, gently rewarm it with a splash of grape juice to restore dipping consistency.
• Store finished candies in a breathable cloth bag rather than plastic to prevent surface stickiness.

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