Pistachio Halvah
A sweet, fudge-like sesame-based candy popular in the Middle East and Asia, full of rich tahini and toasted pistachios.
Equipment
- 1 candy thermometer
- 1 standard size loaf pan
Ingredients
- 2 cups granulated sugar
- 1 cup water
- 1 ¾ cup tahini
- 1 TB vanilla extract
- 1 cup shelled pistachios toasted
Instructions
- Prepare a loaf pan (8x4 or 9x5) by brushing it with olive oil
- Place the sugar and the water in a medium saucepan over medium-high heat, and stir until the sugar dissolves. Bring the mixture to a boil and insert a candy thermometer. Continue to cook the sugar syrup until it reaches 250F on the thermometer. After it reaches 250F, remove it from the heat.2 cups granulated sugar, 1 cup water
- While the sugar syrup is cooking, pour the tahini into a large bowl and whisk it until it is a smooth, homogenous texture without any clumps. Stir in the vanilla extract.1 3/4 cup tahini, 1 TB vanilla extract
- Slowly and gradually stream in the sugar, mixing well. Stir in the nuts until combined, then scrape the halvah into the prepared loaf pan and smooth the top.1 cup shelled pistachios
- Cover the pan tightly with cling wrap, and allow the candy to set at least overnight. If you have the time, it is better to let it ripen for 2-3 days in the refrigerator before eating. Once set, remove it from the pan and slice it into thin slices to serve.