Georgian walnut and grape must candle sweet (Churchkhela)

1. Thread the walnut halves (or quarters) onto strong thread with a needle, making strings about 25 cm long; leave a loop at one end for hanging.

2. Set aside a quarter of the grape juice; bring the rest to the boil in a wide pan and cook for 10 minutes, skimming off the foam.

3. Whisk the flour into the reserved cold grape juice without lumps, then pour it into the hot juice in a thin stream, stirring all the time.

4. Cook over low heat, stirring constantly, for 15-20 minutes until it becomes a thick, glossy, pudding-like mixture (tatara) that coats the spoon thickly.

5. Dip the walnut strings one at a time into the mixture, lift out and let the excess drip off; repeat every 10 minutes until the coating is about 1 cm thick (3-4 layers).

6. Dry the finished churchkhela in an airy place for 5-7 days until the surface is no longer sticky but the inside stays soft; serve sliced – the traditional sweet of the Georgian autumn and New Year.

Tip: It's traditionally made with freshly pressed must; unsweetened 100% grape juice from the shop is a good substitute. You can also make it with hazelnuts or almonds.