Tahini Halva with Pistachios

What you need

• 250 g (1 cup) tahini, well stirred
• 50 g (1/3 cup) pistachios, unsalted, roughly chopped
• 1 pinch salt
• 200 g (1 cup) granulated sugar
• 60 ml (1/4 cup) water

Method

Restated from the original video

1. 1

   Line a 15 cm (6 in) loaf pan with parchment paper, leaving an overhang on two sides.

2. 2

   Put the tahini, pistachios and salt in a large heatproof bowl and mix.

3. 3

   Put the sugar and water in a small saucepan and set over medium-high heat. Stir only until the sugar dissolves.

4. 4

   Stop stirring, clip on a candy thermometer and boil until the sugar mixture reaches 121 °C (250 °F), 6-8 min.

5. 5

   Pour the hot sugar mixture in a thin stream over the tahini, stirring hard the whole time. Keep stirring for 30-60 seconds, until the mixture thickens into a crumbly paste that pulls away from the bowl.

6. 6

   Scrape the paste into the pan at once and press it down firmly with a spatula, working into the corners.

7. 7

   Freeze for 30 min, then lift out with the parchment. Cut into small squares with a sharp knife.

8. 8

   Keep the halva in an airtight container in a cool place. It firms up and tastes better after a day.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.