- Prep time
- 5 minutes PT5M
- Cook time
- 10 minutes PT10M
- 12–15 servings
This fudge-like, sesame-based sweet is originally from the Middle East. Use tahini to make your own, then top with pistachios for extra flair.
- 1¾ cups sugar
- ½ cup water
- 1½ cups tahini
- 1 teaspoon vanilla extract
- ½ cup pistachios, toasted and chopped (optional)
Place sugar and water in a small sauce pot with a candy thermometer. Bring to a slow boil and cook until it reaches 250°F.
While sugar is cooking, place tahini in an electric mixer with vanilla extract. When sugar reaches 250°F, turn mixer to low and slowly pour in the sugar syrup. Once all of the syrup has been added, turn mixer to medium and mix for about 2 minutes, until the batter starts to thicken and pull away from the mixer attachment.
Pour mixture onto a lined baking sheet. If desired, top with chopped pistachios and lightly press into the surface.
Before serving, let halva cool and set overnight (or chill in refrigerator) to achieve the desired sandy, fudgy texture. Cut into portions and store in refrigerator for up to 1 month.