Grape & Walnut Candy Rolls
Submitted by 4grandangels
Soutzoukos, traditional Greek and Cypriot grape-walnut candy rolls made by dipping strung walnuts into thickened grape must, then drying for days. An ancient, chewy, fruit-leather classic.
YIELD
1 recipePREP
20 minCOOK
15 minREADY
1 hrsThese rolls go by many names: churchkhela in Georgia, soutzoukos in Cyprus, sucuk in Turkey. They’re among the oldest candies in the world, made by dipping strung walnuts into reduced grape must and drying them in the open air for days.
The process is slow and ritualistic, not complicated. Heavy carpet thread gets knotted and threaded through 20 walnut halves, tied into a necklace. Grape juice concentrate thickens on the stove with cornstarch (which subs for the traditional grape must reduction) into a glossy purple slurry. The walnut strings dip in, hang to drip, dip again, and hang.
The full project takes about a week. First round of dipping, dry several days. Second round with fresh grape-cornstarch mixture, dip twice, hang another week. Then snip the thread, slide it out, dust with confectioners’ sugar, and slice into rounds. The finished candy is chewy, nutty, and intensely grape-flavored.
This is a patience recipe. Rushing any dipping or drying stage ruins the texture.
Chef Tips
- Use heavy-duty thread. Fine sewing thread snaps under the weight of wet walnut-coated strings.
- Choose plump walnut halves. Broken pieces won’t string cleanly and look ragged.
- Hang in a dry, airy spot away from insects. A covered porch or pantry with airflow works well.
- The coating should be thick enough to cling heavily to a spoon before dipping. Thin coating slides right off.
Variations
- Traditional versions use pomegranate or mulberry juice for different flavor profiles.
- Pecans or whole almonds can substitute for walnuts.
- Add a pinch of cinnamon or ground clove to the grape syrup for a warmer, more Mediterranean note.
Ingredients
Directions
Thread a needle with 2 foot length of white, heavy-duty carpet thread.
Tie a knot 8 inches from the end.
Carefully string 20 walnuts. Tie a knot after the last walnut.
Tie thread ends together forming a necklace.
Repeat for remaining 20 walnuts.
Divide the grape juice concentrate. From one half, pour ⅓ cup into a jar.
Pour the remaining amount of that half into a small saucepan.
Heat to boiling. Spinkle 5 teaspoons of cornstarch into the jar of juice.
Shake vigorously. Gradually stir into boiling juice.
Cook until thick enough to heavily coat spoon.
Remove from heat.
Dip one “necklace” into grape juice until every nut is coated.
Hang loop in an airy spot.
Dip and hang second necklace. Allow to hang 30 minutes.
Repeat the whole procedure.
Dry necklaces several days until coating is no longer sticky.
When dry, repeat dipping. Use the remaining half of grape juice and cornstarch.
Dip necklaces twice. Let hang to dry a week.
When dry, snip knotted thread.
Carefully pull out. Dust rolls with confectioners’ sugar.
Slice into ½ inch rounds.
Makes two 7-inch rolls.
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