Arabian Tahini Halva

Arabian Tahini Halva

INGREDIENTS:
2 cups honey
1 teaspoon vanilla extract
1 ½ cups toasted unsalted pistachios or almonds
2 cups tahini (stirred smooth) - (sesame paste)

METHOD:
Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240’ or the “soft ball” stage (syrup dropped into cold water will form a soft, flexible ball).

Allow the honey to cool slightly and add the vanilla and nuts.

Gently fold in the tahini and stir until the mixture is well blended.

Lightly oil a 6-cup mold, loaf, or cake pan. Pour the mixture into the pan and cool completely.

Wrap the halvah well and refrigerate it for 24 to 36 hours so the halvah’s characteristic crystallized texture can fully develop.

Cut the halvah while it’s cold, but serve at room temperature. Makes about 2 pounds of sweetmeat.