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Armenian

Sharots

Sharots is the Armenian walnut sweet made by threading walnuts and coating them in thick grape must pudding. After drying, the outside becomes gently chewy while the walnuts stay rich and crisp inside.

Sharots — Armenian — ChefSnap
30 minsPrep
25 minsCook
6Serves
MediumDifficulty
420 kcal per serving8g protein 62g carbs 18g fat
Watch it made — SharotsWatch it madeАза Геворгян На Армянском Языке · 14:27

Ingredients

Method

  1. Thread the walnut halves onto the cotton strings with a needle, making 2 compact strings, and tie a loop at one end of each for hanging.
  2. Lay the threaded walnuts in a dry place for 30 minutes so their surface is not oily or damp.
  3. Whisk the grape molasses, water, flour, cinnamon, cloves, and salt in a small saucepan until completely smooth.
  4. Set the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a glossy, elastic paste that slowly falls from the whisk, about 12 to 15 minutes.
  5. Lower the heat to the smallest flame and dip each walnut string into the hot grape paste, using a spoon to coat all sides evenly.
  6. Lift the strings and let the excess coating drip back into the pan, then hang them from a clean rack or wooden spoon set over a tray.
  7. Let the first coating set for 20 minutes, then warm the paste again and dip the strings a second time for a thicker traditional coating.
  8. Hang the sharots in a cool, airy place for 2 to 4 days, until the surface is dry to the touch but the inside remains soft and chewy.
  9. Slice into short pieces with a sharp knife and serve at room temperature.

Common questions

Can I substitute the walnut halves or grape molasses in Sharots?

Walnut halves are the classic choice because they thread and coat well. If needed, use large pecan halves, but the texture and flavor will shift. Grape molasses is hard to replace; date syrup or pomegranate molasses will taste different and may set differently.

How long does Sharots take, including drying and coating time?

Plan on about 45 minutes active cooking plus drying time. The paste takes 12 to 15 minutes to thicken, then each coat needs about 20 minutes to set. A second coating is usually applied after reheating the paste.

What are the most common mistakes when making the coating?

The biggest mistakes are undercooking the paste, which makes a runny coating, and overheating it, which can make it grainy or too stiff. Also avoid damp walnuts; moisture prevents the coating from sticking evenly and smoothly.

How should I store Sharots after it’s finished?

Let the coating set completely, then cut the strings if needed and store the pieces in a single layer or separated with parchment. Keep them in an airtight container in a cool, dry place for several days, or refrigerate for longer storage.

How do you serve Sharots, and should it be eaten right away?

Sharots is usually served as a sweet snack or dessert treat at room temperature. It’s best after the coating has fully set, so it can be cut or broken cleanly. Let refrigerated pieces come back to room temperature before serving.