Churchkhela is Georgia's original candy bar: walnut halves threaded on a string, dipped repeatedly in thickened grape juice, then hung to dry until the coating turns firm and chewy. You make it by simmering fresh grape juice with flour into a smooth paste called tatara, dipping walnut strands into it several times, and drying the strands for about a week.
The dish goes back centuries in the Caucasus, tied closely to the grape harvest. Georgian villages made churchkhela every autumn as a way to preserve both the nuts and the last of the season's grape juice through the winter, and it traveled well enough that Georgian soldiers reportedly carried it as a dense, portable ration.
Because it needs almost no refrigeration and keeps for weeks, churchkhela shows up everywhere in Georgia: markets, roadside stands, holiday tables around the New Year. It is sweet from the grape juice alone, no candy coating involved, which is what separates it from anything similar elsewhere.
What Actually Matters
The tatara has to be lump free before you dip anything into it. Whisk the flour into a small amount of warm juice until it is completely smooth, then whisk that paste back into the simmering pot. If you dump flour straight into hot liquid, you get a lumpy coating that flakes off the walnuts instead of clinging to them in an even layer.
Georgian Churchkhela Recipe (Serves 4)
Prep time: 30 minutes. Cook time: 15 minutes. Total time: 5 days, 45 minutes (drying takes the rest of the time).
- 2 cups walnut halves (about 40 halves)
- 4 cups fresh, unsweetened grape juice
- 1/2 cup all purpose flour
- 1/4 cup sugar, optional, if the juice is tart
- 4 pieces of kitchen string or heavy thread, about 10 inches long
- A thin wooden skewer or dowel to hang the strands from
- Thread 10 walnut halves onto each length of string, tying a small knot or a toothpick at the bottom so the walnuts cannot slide off. Make 4 strands total.
- Pour the grape juice into a saucepan and bring it to a simmer over medium heat.
- In a small bowl, whisk the flour with 1/2 cup of the warm grape juice until completely smooth, with no lumps.
- Whisk the flour mixture back into the simmering grape juice, adding the sugar now if you are using it.
- Cook over low heat, stirring constantly, for about 10 minutes, until the mixture thickens enough to coat the back of a spoon. This is the tatara.
- Dip each walnut strand into the hot tatara until fully coated, lift it out, and let the excess drip back into the pot.
- Hang the dipped strands from the dowel over a tray in a cool, dry, well ventilated spot, away from direct sun.
- Let the first coat set for about an hour, then dip each strand again in the remaining tatara to build a thicker, even layer.
- Hang the strands to dry fully for 5 to 7 days, until the coating is firm and no longer tacky.
- Slice into rounds to serve, or eat the strand whole like a candy bar.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 535 |
| Protein | 10 g |
| Fat | 33 g |
| Carbohydrates | 56 g |
These numbers are a calculated estimate for one strand, not a lab-verified figure.
Tips and Storage
Use unsweetened, additive-free grape juice if you can find it. Juice with added sugar or preservatives will not thicken the same way against the flour. Store finished churchkhela wrapped in parchment paper at room temperature for up to a month, or in the fridge for longer.
Frequently Asked Questions
What is churchkhela? It's a traditional Georgian candy made from walnuts dipped repeatedly in thickened grape juice and dried until firm.
Can I use store bought grape juice? Yes, as long as it's unsweetened and has no added preservatives that stop it from thickening properly.
Why is my tatara lumpy? The flour was added straight to hot liquid. Always mix it into a small amount of warm juice first until smooth.
How long does churchkhela keep? About a month at room temperature wrapped in parchment, longer refrigerated.
Can I use other nuts? Hazelnuts and almonds both work in place of walnuts, though walnuts are the traditional choice.
Is this the same thing people call a Georgian Snickers? That's a common nickname for it abroad, though it contains no chocolate or caramel, just grape juice and nuts.
More From Wine Drop Cookery
This recipe is part of the Georgian Recipes hub. For the gear used here, see Kitchen Essentials, Pots, Pans, and Cookware, and All Products.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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