Ingredients:

  • 400 g Tahini (Smooth, raw, unhulled)
  • 1 tsp Vanilla Extract (Good quality)
  • ¼ tsp Fine Sea Salt
  • 2 Tbsp Pistachios or Sesame Seeds (Optional garnish)
  • 300 g Granulated White Sugar (1 ½ cups)
  • 120 mL Water (½ cup, filtered is best)
  • 60 mL Liquid Glucose or Light Corn Syrup (¼ cup)
  • ½ tsp Lemon Juice (or ¼ tsp citric acid powder)

Instructions:

  1. Line the Tin: Grease a 9x5 inch loaf tin lightly and line it with parchment paper, leaving an overhang on the long sides. If using garnish, sprinkle half (pistachios/sesame seeds) on the bottom of the lined tin.
  2. Prepare the Tahini Base: In a sturdy mixing bowl, combine the tahini, vanilla extract, and salt. Stir well until completely smooth. Set this bowl aside, ready for the syrup.
  3. Combine Syrup Ingredients: Place the sugar, water, and liquid glucose (or corn syrup) in a heavy-bottomed saucepan.
  4. Dissolve and Heat: Place the pan over medium heat. Stir only until the sugar is completely dissolved. Once boiling, stop stirring. Use a wet pastry brush to remove any sugar crystals forming on the pan walls.
  5. Achieve Target Temperature: Insert the candy thermometer. Allow the syrup to boil undisturbed until it reaches precisely 118°C (245°F). This temperature is crucial for the classic flaky halva texture.
  6. Finish the Syrup: Immediately remove the pan from the heat when 118°C is reached. Quickly stir in the lemon juice (or citric acid).
  7. Combine the Mix: Working quickly, immediately pour the hot sugar syrup into the bowl with the prepared tahini mixture.
  8. Vigorously Stir: Using a sturdy wooden spoon or spatula, begin stirring and folding the mixture very rapidly. Continue stirring for about 30 seconds until it reaches a thick, fibrous, dough-like consistency.
  9. Press into Tin: Immediately scoop the hot halva mixture into the prepared loaf tin. Press it down firmly and evenly using the back of the spatula or a smaller piece of parchment paper.
  10. Garnish and Chill: Sprinkle the remaining garnish over the top. Cover the tin loosely and refrigerate for a minimum of 4 hours, though overnight is best, until fully set.
  11. Slice and Serve: Use the parchment paper overhang to lift the halva block out of the tin. Slice into desired portions using a sharp knife. Store leftovers in an airtight container at cool room temperature or in the fridge.