Ingredients

• 250 g tahini
• 200 g granulated sugar
• 80 ml water
• 1 tsp vanilla extract
• 50 g pistachios

Instructions

1. Prepare sugar syrup

   Combine sugar and water in a heavy-bottomed saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally until sugar completely dissolves and mixture reaches soft ball stage (115°C). The syrup should coat the back of a spoon when ready. Do not let it caramelize or turn golden.

2. Heat tahini gently

   Pour tahini into a large mixing bowl and warm it over a double boiler on low heat for 3-4 minutes, stirring constantly. The tahini should become smooth and pourable but not hot to touch. Do not overheat or it will separate and become grainy.

3. Combine hot ingredients

   Remove tahini from heat and immediately add vanilla extract. Slowly pour the hot sugar syrup into tahini while whisking vigorously for 2-3 minutes until mixture becomes thick and pale. The mixture should hold its shape when lifted with the whisk. Do not stop whisking or the mixture will seize.

4. Add pistachios

   Roughly chop pistachios into small pieces and fold them into the halva mixture using a wooden spoon for 1-2 minutes until evenly distributed. Work quickly as the mixture will continue to thicken. Do not overmix or the nuts will break down too much.

5. Shape and cool

   Transfer mixture to a parchment-lined 20cm square pan and spread evenly with a spatula. Press surface gently to eliminate air bubbles. Cool at room temperature for 2-3 hours until completely set and firm to touch. Do not refrigerate as this will make it too hard to cut.

6. Cut and serve

   Using a sharp knife, cut the cooled halva into small squares or diamond shapes. Clean the knife between cuts for neat edges. The halva should slice cleanly without crumbling excessively. Do not press too hard or the delicate texture will compress.

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