Georgian Churchkhela with Walnuts and Grape Must Coating

1. 1

   Boil the grape must in a pot over medium heat until it reduces by half and thickens slightly.

2. 2

   In a bowl, combine flour, sugar, cinnamon, salt, and vanilla extract.

3. 3

   Gradually add the thickened grape must to the dry ingredients, mixing until you achieve a smooth batter.

4. 4

   Dip the walnuts in the batter, ensuring they are fully coated before removing them.

5. 5

   Hang the coated walnuts in a cool, dry place for about 24 hours to allow them to dry completely.

6. 6

   Once dry, you can cut the churchkhela into pieces and serve or store them in an airtight container.

Per serving