• 10 Servings
  • 60mPrep Time
  • 40mCook Time
  • 100mReady In
  • Category : Food
  • Subcategory : Desserts
  • Main Ingredient : walnuts
  • Chef : Carrie Nahabedian

Rojik is a traditional Armenian candy made from walnuts strung on long strings and thickly coated in fruit syrup.


3 pounds whole walnuts (or 6 cups shelled walnut halves) Cotton crochet thread 4 quarts white grape or other fruit juice 3 cups granulated sugar 1 cup cornstarch 3 cups all-purpose flour Powdered sugar


  • Working with 1 pound at a time, soak the walnuts in water for 30 minutes, and shell by breaking open with a hammer to try to remove the nutmeats in complete halves. (If you buy shelled walnut halves, you will still need to soak them so they can be easily pierced with a needle without breaking.)
  • Cut 72-inch strands of thread and thread on a heavy needle.
  • Double the thread and knot the ends.
  • Pierce the walnuts in the center and thread 12 inches of them, flat side up, on the string.
  • Leave a gap of about three inches and then thread another 12 inches of nuts facing in the opposite direction, and knot the end.
  • Continue threading until you’ve used up the nuts.
  • Tie the strings of nuts onto sticks at the center gap, so the flat sides are facing upward.
  • This helps the syrup cling to the nuts.
  • In a large stockpot, combine the half the juice and half the granulated sugar and simmer over low heat until the sugar is dissolved.
  • In an electric mixer, blend half the cornstarch and half the flour together, then add 1 cup of the juice mixture and beat until smooth.
  • Slowly pour back into the stockpot, stirring constantly, and bring to a boil.
  • Reduce the heat to simmering and cook about 15 minutes, stirring occasionally, until thick. Keep warm.
  • Dip the strings of nuts into the mixture several times, at intervals, until well coated.
  • Allow to the strings to dry to the touch between dips.
  • Then hang to dry overnight.
  • The next day, make another batch of the syrup and dip the nuts again.
  • The finished rojik should be 1-1/2 to 2 inches in diameter.
  • Hang until thoroughly dried, several days.
  • When dry, cut into manageable lengths and roll in powdered sugar. Store airtight.
  • Slice with a sharp knife into 1/4-inch rounds for serving.
  • Makes about 3 pounds.