Directions

• 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.