Categories: Candies, Greek 
      Yield: 1 servings 
  
           Karen Mintzias                     10 ts Cornstarch 
     40    Whole walnuts                            Confectioners' sugar 
     12 oz Frozen grape juice;undiluted    
  
  Thread a needle with 2 foot length of white, heavy-duty carpet thread. Tie 
  a knot 8 inches from the end. Carefully string 20 walnuts. Tie a knot after 
  the last walnut. Tie thread ends together forming a necklace. Repeat for 
  remaining 20 walnuts. Divide the grape juice concentrate. From one half, 
  pour 1/3 cup into a jar. Pour the remaining amount of that half into a 
  small saucepan. Heat to boiling. Spinkle 5 teaspoons of cornstarch into the 
  jar of juice. Shake vigorously. Gradually stir into boiling juice. Cook 
  until thick enough to heavily coat spoon. Remove from heat. Dip one 
  "necklace" into grape juice until every nut is coated. Hang loop in an airy 
  spot. Dip and hang second necklace. Allow to hang 30 minutes. Repeat the 
  whole procedure. Dry necklaces several days until coating is no longer 
  sticky. When dry, repeat dipping. Use the remaining half of grape juice and 
  cornstarch.  Dip necklaces twice.  Let hang to dry a week.  When dry, snip 
  knotted thread.  Carefully pull out.  Dust rolls with confectioners' sugar. 
  Slice into 1/2 inch rounds.  Makes two 7-inch rolls. 
   
  From: "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7. 
   
  Typed for you by Karen Mintzias