Tahini Halva
Dense and crumbly, this two-ingredient-base confection sets from a hot sugar syrup whisked into tahini.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher
Allergens
Sesame, Tree nuts
Halva relies on a precise sugar syrup temperature to create its signature short, crumbly texture when combined with roasted tahini. Popular across the Middle East and Mediterranean as a sweet with tea or coffee, it sets firm at room temperature and slices cleanly once cooled. A handful of toasted pistachios adds crunch and color contrast.
Ingredients
- 2 cups cups granulated sugar
- 1/2 cup cup water
- 1/4 teaspoon teaspoon cream of tartar
- 2 cups cups tahini, well stirred
- 1/2 teaspoon teaspoon vanilla extract
- 1/4 teaspoon teaspoon fine sea salt
- 1/3 cup cup pistachios, toasted and chopped
Method
-
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
-
In a small bowl, warm the tahini and vanilla together by setting the bowl in a pan of hot water, stirring occasionally, until pourable and about body temperature.
-
In a 6-quart saucepan, combine the sugar, water, and cream of tartar. Set over medium-high heat and stir just until the sugar dissolves.
-
Clip a candy thermometer to the pan and boil without stirring until the syrup reaches 240°F (soft-ball stage), swirling the pan occasionally.
-
Remove the syrup from heat and let the bubbles subside for 1 minute.
-
With a wooden spoon, stir the warm tahini mixture and salt into the hot syrup, mixing vigorously until the mixture turns pale, thick, and starts to lose its sheen, about 2 minutes.
-
Quickly pour the mixture into the prepared pan and spread evenly with a spatula before it firms up.
-
Sprinkle the chopped pistachios evenly over the top, pressing gently so they adhere.
-
Let the halva cool at room temperature for 1 hour, then refrigerate uncovered until fully set and firm.
-
Lift out using the parchment overhang, slice into 16 pieces with a sharp knife, and store in an airtight container at room temperature.
Rate this recipe
Tahini Halva
Halva relies on a precise sugar syrup temperature to create its signature short, crumbly texture when combined with roasted tahini. Popular across the Middle East and Mediterranean as a sweet with tea or coffee, it sets firm at room temperature and slices cleanly once cooled. A handful of toasted pistachios adds crunch and color contrast.
4 hr 16 slices 210 cal
Ingredients
- 2 cups cups granulated sugar
- 1/2 cup cup water
- 1/4 teaspoon teaspoon cream of tartar
- 2 cups cups tahini, well stirred
- 1/2 teaspoon teaspoon vanilla extract
- 1/4 teaspoon teaspoon fine sea salt
- 1/3 cup cup pistachios, toasted and chopped
Method
- 1
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- 2
In a small bowl, warm the tahini and vanilla together by setting the bowl in a pan of hot water, stirring occasionally, until pourable and about body temperature.
- 3
In a 6-quart saucepan, combine the sugar, water, and cream of tartar. Set over medium-high heat and stir just until the sugar dissolves.
- 4
Clip a candy thermometer to the pan and boil without stirring until the syrup reaches 240°F (soft-ball stage), swirling the pan occasionally.
- 5
Remove the syrup from heat and let the bubbles subside for 1 minute.
- 6
With a wooden spoon, stir the warm tahini mixture and salt into the hot syrup, mixing vigorously until the mixture turns pale, thick, and starts to lose its sheen, about 2 minutes.
- 7
Quickly pour the mixture into the prepared pan and spread evenly with a spatula before it firms up.
- 8
Sprinkle the chopped pistachios evenly over the top, pressing gently so they adhere.
- 9
Let the halva cool at room temperature for 1 hour, then refrigerate uncovered until fully set and firm.
- 10
Lift out using the parchment overhang, slice into 16 pieces with a sharp knife, and store in an airtight container at room temperature.