Soutzoukos

Instructions

1. Prepare the nuts
   Thread the walnuts and other nuts (if using) onto pieces of cotton string about 12 inches long. Leave about 1 inch of space between each nut to allow for coating. Tie the ends to create loops for hanging.
2. Mix the flour solution
   In a small bowl, mix 1 cup of flour with 1 cup of cold grape must until smooth and lump-free. This will be used to thicken the main mixture.
3. Prepare the grape must
   Pour the remaining grape must into a large, heavy-bottomed pot. Add cinnamon, cloves, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally.
4. Thicken the mixture
   When the grape must is simmering, slowly pour in the flour mixture while whisking continuously to prevent lumps. Continue cooking and stirring for about 10-15 minutes until the mixture thickens to the consistency of heavy cream.
5. Add rose water
   Remove from heat and stir in the rose water if using. Let the mixture cool slightly for 5 minutes, but not so much that it begins to set.
6. Dip the nut strings
   Dip each string of nuts into the thickened grape must mixture, using a spoon to ensure all nuts are evenly coated. Lift slowly to let excess drip off. Repeat this dipping process 3-4 times for each string, allowing a few minutes between dips for the coating to set slightly.
7. Dry the soutzoukos
   Hang the coated nut strings in a cool, dry place (not refrigerated) for 2-3 days until completely dry and firm. A rod placed between two chairs works well for hanging, with newspaper underneath to catch drips.
8. Store and serve
   Once completely dry, cut into 1-inch slices and store in an airtight container with parchment paper between layers. Soutzoukos can be stored for up to 3 months in a cool, dry place.