Chuchkella
(Grape and Walnut Candies) Recipe

Origin: Azerbaijan      Period: Traditional

Ingredients:

36 walnuts, shelled
1.8kg green (or red) seedless grapes
1 tbsp potato starch
1 tbsp cold water

Chuchkella
(Grape and Walnut Candies) Preparation:

Method:

Begin by threading the walnuts onto strings. Take two strings 30cm long and tie a knot in each about 3cm from the end. Thread the end of the first string through the eye of a stout needle then use the needle to pierce 18 walnuts so they hang on the string like beads. Tie another knot in the string to hold the walnuts securely then tie the free ends of the string together to form a loop. Repeat this process with the other string and the remaining walnuts.

Purée the grapes in a blender (best done in small batches) until liquefied then strain each batch through a sieve lined with muslin or cheesecloth and press the pulp through with the back of a spoon. Discard the skins and transfer the liquid to a large pan. Set the grape juice over high heat and bring to a boil. Continue to boil briskly, uncovered, for about 20 minutes, stirring occasionally, or until the mixture has reduced down to about 500ml.

Whisk together the potato starch and water to a smooth slurry then add this to the grape mixture. Continue cooking, stirring constantly, for about 2 minutes, or until the sauce thickens sufficiently to coat the back of a spoon. Take off the heat and set aside until lukewarm.

Taking the looped end of the first string of walnuts dip into the grape sauce, ensuring you coat each nut thoroughly. Hang the loops outdoors to dry. Repeat with the second string.

When dry warm the sauce to lukewarm once again then dip the walnuts in the sauce once more then set out to dry once more. Repeat the dipping process at least three more times, or until the nuts are completely coated in the sauce and there is no separation between them. In the Caucusus the Chuchkella can often be left handing for as long as three years!

When ready to serve, remove the string and cut the candies crossways into 3cm thick rounds.

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