Ingredients:

  • 1 1/2 cups (300 g) Granulated Sugar
  • 1/2 cup (120 ml) Water
  • 1/4 cup (85 g) Glucose or Light Corn Syrup
  • 1/2 teaspoon (2 g) Citric Acid Powder (or 1 tbsp fresh lemon juice)
  • Pinch (1 g) Fine Sea Salt
  • 2 cups (500 g) High-Quality Tahini
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/2 teaspoon (2 g) Ground Cardamom
  • 1/2 cup (60 g) Chopped Pistachios (lightly toasted)

Instructions:

  1. Line the Pan: Line the loaf pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. Prep the Base: In a large bowl, whisk together the tahini, vanilla extract, cardamom, and salt until smooth and uniform. Set aside.
  3. Prepare Nuts: Lightly toast the pistachios (if desired) and set aside. Reserve 1 tablespoon for garnish.
  4. Combine Syrup Ingredients: In the saucepan, combine the sugar, water, glucose/corn syrup, and citric acid.
  5. Dissolve Sugar: Heat the mixture gently over medium heat, stirring only until the sugar is fully dissolved (no grains should remain when tested against the side of the pan).
  6. Boil and Monitor: Stop stirring. Bring the mixture to a boil and insert the candy thermometer. Allow the syrup to cook undisturbed until it reaches 115°C (240°F)—Soft Ball Stage.
  7. Remove from Heat: As soon as the syrup hits 115°C (240°F), remove the saucepan immediately.
  8. Combine Syrup and Tahini: Immediately pour the hot sugar syrup into the bowl with the tahini mixture.
  9. Mix Rapidly: Using a heavy spatula or wooden spoon, mix the ingredients quickly and vigorously. The mixture will immediately thicken and take on a stringy, fibrous texture.
  10. Fold in Nuts: Fold in the chopped pistachios until just incorporated. Do not overmix.
  11. Press into Mould: Quickly scrape the mixture into the prepared loaf pan. Use the back of a spoon to press the halva firmly and evenly into the pan.
  12. Garnish and Chill: Sprinkle the reserved pistachios over the top and press them lightly to secure. Cover the pan loosely and refrigerate for a minimum of 4–6 hours, or ideally overnight, until completely solid and set.
  13. Slice and Serve: Use the parchment paper overhang to lift the halva block out of the pan. Cut into small squares using a sharp, non-serrated knife.