Sousoukos is made by dipping different types of nuts into palouse (see article for palouse).

To prepare sousouko, almonds or walnuts are threaded onto a string using a needle, then tied to a wooden stick for easy handling and hanging. Some choose to soak the nuts in water for a few hours beforehand to soften them, making them easier to thread. However, they must be thoroughly dried before dipping to prevent mold from forming.

Once the palouse is ready, the threaded nuts are submerged in it, then hung to dry under the sun. This step is crucial, as the dipping process is repeated multiple times to build up layers until the desired thickness is achieved. Each layer must properly adhere to the previous one. In the past, women would coordinate among themselves to plan who would prepare palouse and when, ensuring that the dipping process could be repeated every 24 hours. This method allowed for better drying and also provided much-needed rest, as making palouse is a time-consuming and labour-intensive task.

Once fully formed, sousoukos is left to dry further, usually covered with a fine mesh or stored in cupboards with perforated metal screens to protect it from insects. It is typically enjoyed as a snack or cut into small circular pieces and served alongside alcohol.