Back to 12 servings 1.5 cups tahini, room temperature and well-stirred 1.5 cups granulated sugar 0.5 cup water 1 teaspoon vanilla extract 0.25 teaspoon salt, kosher or fine 0.5 cup roasted pistachios, coarsely chopped; optional
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1 Step 1: Line an 8-inch square or 9x4-inch loaf pan with parchment paper, leaving an overhang to lift the halva out later.2 Step 2: Stir the tahini, vanilla and salt together in a large heatproof bowl until smooth.3 Step 3: Combine the sugar and water in a saucepan over medium heat, stirring only until the sugar dissolves. Attach a candy thermometer and cook without stirring, swirling the pan occasionally, until the syrup reaches 250°F (121°C), about 7 to 10 minutes after boiling.4 Step 4: Slowly pour the hot syrup into the tahini in a thin stream while stirring, then fold just until the mixture comes together and pulls away from the sides of the bowl. Stop as soon as it is combined, under a minute, to avoid drying it out.5 Step 5: Quickly press the mixture into the lined pan, spread it evenly, and scatter the pistachios over the top if using.6 Step 6: Cool to room temperature, then cover and refrigerate for about 3 hours, until firm. Lift out using the parchment, peel it away and slice.getsaucepan.com/r/94475a59-1b50-54b3-a9b0-ffb26f521a30
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