- 2 cups honey
- 1 teaspoon vanilla extract
- 1 ½ cups toasted unsalted pistachios or almonds
- 2 cups tahini (stirred smooth)
Lightly oil a 6-cup mold, loaf, or cake pan. Pour the mixture into the pan and cool completely. Wrap the halvah well and refrigerate it for 24-36 hours so the halvah’s characteristic crystallized texture can fully develop.
Cut the halvah while it’s cold, but serve at room temperature. Makes about 2 pounds of sweetmeat.
Copyright 2011 by Jen Hoy