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Basic Sesame Halvah
2 c
high-quality honey
1 c
chopped almonds or pistachios
Basic Sesame Halvah

While sesame-based halvah often has a crumbly, fudge-like texture when it’s made with sugar, this version made with honey is glossy and caramel-like. For a little bit of added crunch, add chopped pistachios or almonds.

6-8 servings

  1. Grease a loaf pan and set aside. Pour honey into a nonstick pot on medium heat. Let it warm up until it hits 240° F and set aside.
  2. Stir the tahini to make sure that it is thoroughly combined (tahini is usually quite separated in the jar). Pour into a small nonstick pot and heat the tahini until it hits 120° F.
  3. Slowly but steadily pour the tahini into the honey. Stir constantly with a wooden spoon or silicon spatula for at least 5 minutes, until the mixture is well combined.
  4. Now is the time to fold in any nuts if you’re using them. Then continue to stir the mixture for another 8 or so minutes, until it begins to stiffen. Then pour into the loaf pan and let it cool to room temperature. Cover with cling film and refrigerate for 24 hours.
  5. Remove the halvah from the loaf pan and chop into pieces.

Khushbu Shah

Khushbu Shah is a food writer who spends way too much money on fancy dairy products.