Churchkhela (Georgian Walnut and Grape Candy)

Instructions

1. Thread about 25 walnut halves on strong cotton thread with a needle for each strand; knot the ends and leave a loop for hanging.
2. Whisk the flour and sugar into 250 ml of the cold juice until smooth.
3. Heat the remaining juice to a boil in a heavy pot, then whisk in the flour mixture. Cook over medium-low heat 8 to 10 minutes, stirring, until it is thick like a pudding with no raw-flour taste.
4. Cool until warm and dip each strand, coating every nut and scraping off drips with a spoon.
5. Hang the strands to dry in a well-ventilated cool room for 24 hours until no longer sticky.
6. Prepare a fresh batch of the tatara and dip a second time. Dry again for 24 hours; a third dip makes a thicker coat.
7. Dry a final 2 days until the surface is firm and leathery. Wrap in cloth and rest 1 week to settle the flavor.