Israeli Tahini Halvah

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1. 1Step 1: Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240 F or the softball stage. (When the syrup is dropped into cold water it should form a soft, flexible ball.) Allow the honey to cool slightly and add the vanilla and nuts.
2. 2Step 2: Gently fold in the tahini and stir until the mixture is well blended.
3. 3Step 3: Lightly oil a 6-cup mold, loaf, or cake pan.
4. 4Step 4: Pour the mixture into the pan and cool completely.
5. 5Step 5: Wrap the halvah well and refrigerate it for 24 to 36 hours so the halvah’s characteristic crystallized texture can fully develop.
6. 6Step 6: Cut the halvah into slices while it’s cold but serve at room temperature. The halvah will keep in the refrigerator for several months.
7. 7Step 7: Enjoy.