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For a start nuts to break in half, lengthwise. Then from half to break a little. Can simply in half if the pieces are large.

Take a regular needle and thread. Double thread, at the end of the knot. Make it bigger, so the nuts are not slipping. Our strung pieces (the larger half) on a string. The length can choose for yourself what you like. I have about 20 - 22cm. It is the suitable length, it is easier to work. The photo shows a small string, for example. How to finish one "earring" cut the thread at the base of the needle, tie the knot. Since the thread is double, then dividing it, hang on the prepared stick or carnations, or give to someone to hold...)))

Take the rest of the nuts. Of this number, I did these are the "earrings" - 5 PCs. to 22 cm. The remaining nuts will not be needed.

Next: dissolve the flour with water to avoid lumps.

Pour the juice in a pan, add sugar to taste. My juice was sour, and I added 3 tablespoons of sugar. Turned out pretty sweet juice, but not cloying. Put the juice on the fire, bring to a boil. And another addition: you can take any juice with pulp or without. It does not matter. I have a pulp.

Once the juice is boiling, reduce the fire and pour it into the prepared flour in the water. While vigorously stirring in a circular motion, to avoid lumps. The mass immediately begins to thicken

Continuing to stir, cook on low heat for 5 minutes. If for some reason weight is still watery, add more flour. In thickness it resembles a thick Wallpaper glue or paste. Very viscous mixture is obtained.

After five minutes turn off the heat, take the string one earring, drop in a pan with the prepared mixture. Spatula coat the nuts on all sides as if to bury hill.

Then gently pull. That's the sausage turned out.

Now you need to hang it somewhere. I'm hanging on a stick. I have kept her daughter. At the bottom of the stick with the churchkhela spread the newspaper or package, as it will be about 10 minutes to drip. So come with all nuts on the thread. While I dipped the last shackle, the first has just a little frozen and not dripping. Take the first churchkhela, and dip it again to the layer was thicker and tastier. If you have mass was very thick, and layer on the nuts great, the second layer may not. (sorry, if not correctly expressed, I don't know what else to call "dip"). I have just enough total mass to double dip each sausage. Here such beauty has turned out.

Next step was to find a suitable place in the room to hang them. I just put a stick with a churchkhela between two chairs in the kitchen. The next day, if possible, hang the churchkhela on the street, covering it with gauze. If not, no big deal. Let dry in the room. The drying time of 5 days. But if you can not wait, you can try on the third. Juice can use any which suits your taste: pomegranate, cherry, grape - paint churchkhela in red, orange yellow etc. can also instead of juice to use homemade compote.