Churchkhela

Method

Reduce grape juice in a heavy-bottomed pan over medium heat for 20 minutes, stirring occasionally, until it thickens slightly. Mix cornflour with 100ml cold water and whisk into the juice with honey, salt, cinnamon and cloves, stirring constantly until the mixture reaches a thick, glossy consistency that coats a spoon. Thread shelled walnuts and hazelnuts onto twine or string, alternating varieties, leaving small gaps between nuts. Dip each string into the warm grape mixture, coating thoroughly, then lay on a clean cloth to cool and set. Repeat dipping 5-6 times until a thick, dark coating forms, allowing it to set between each dip. Hang the finished churchkhela in a cool, dry place for 2-3 weeks to cure and develop its characteristic flavour and texture. Once fully cured, wrap individually and store in a cool, dark place for up to three months.