Ingredients:

  • 2 cups (480ml) Tahini (Sesame Seed Paste), well-stirred
  • ½ cup (100g) Granulated Sugar (plus extra for dusting)
  • ½ teaspoon (2.5ml) Sea Salt
  • 1 teaspoon (5ml) Vanilla Extract
  • Optional: 1/4 cup (30g) Roasted Pistachios, roughly chopped, for flavour and/or garnish
  • ¾ cup (180ml) Water
  • 1 cup (200g) Granulated Sugar
  • 1 tablespoon (15ml) Lemon Juice

Instructions:

  1. Line your baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the paper.
  2. If using raw tahini, briefly toast in a pan until it is fragrant. Then, using a food processor, blend the tahini, sugar, salt, vanilla extract, and pistachios (if using) until it forms a smooth paste.
  3. Combine water, sugar, and lemon juice in a heavy-bottomed saucepan.
  4. Cook the syrup over medium heat, stirring until the sugar dissolves. Then, stop stirring and clip on a candy thermometer. Cook until the syrup reaches the hard-ball stage (245-250°F or 118-121°C).
  5. Slowly drizzle the hot sugar syrup into the tahini paste, mixing constantly with a rubber spatula. The mixture will thicken rapidly.
  6. Immediately pour the mixture into the prepared baking pan. Press down gently and evenly.
  7. Cover the pan with plastic wrap, pressing gently to adhere to the surface. Refrigerate for at least 2 hours, or preferably overnight, to allow the halvah to set completely.
  8. Once chilled, lift the halvah out of the pan using the parchment paper overhang. Cut into squares or desired shapes and serve.