Tchourtchkhela (churchkhela)

Instructions

1. Thread the walnuts one by one onto a sturdy string, leaving space between them, to form strings of 10 to 12 walnuts.
2. Bring the grape juice to a simmer with the sugar and a pinch of salt in a saucepan.
3. Dissolve the cornflour in a little cold water, then slowly pour it into the juice while stirring to thicken.
4. Cook for 5 minutes over low heat until you get a thick, smooth cream.
5. Dip each string into the hot mixture, then let it drip for a few seconds.
6. Repeat 5 to 6 times, letting it dry between each dipping, until the coating is nicely thick.
7. Hang the strings in a dry, airy place for 3 to 5 days, until the surface feels firm to the touch.