A traditional Georgian road snack made by stringing walnuts and repeatedly dipping them in grape juice thickened with flour, then hanging them to dry. With its waxy appearance and natural sweetness, it is also nicknamed “Georgian Snickers.”
Thread the walnut halves onto string with a needle, making strands about 20 cm long.
Mix the flour with some of the grape juice until smooth and lump-free. Bring the remaining juice to a boil over medium heat, then add the flour mixture. Cook, stirring constantly, for 15–20 minutes, until thickened.
Dip the walnut strands into the hot mixture and lift them out. Hang them up to air-dry for several hours.
Repeat the dipping process 2–3 times to build up a thick coating.
Hang in a cool, airy place for 2–3 days, until completely dry and firm.
Store covered at room temperature for up to 1 month in a cool, dry place. Contains walnuts and wheat (gluten).
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