Ingredients
Units
Scale
- 1 cup honey
- ¾ cup smooth tahini
- ½ cup slivered almonds, toasted
- 2 tsp rose water (optional — you can replace with 1 tsp vanilla extract or ¼ tsp almond extract)
Instructions
- Add the honey to a small pot with a candy thermometer attached and place over medium heat. Heat until the honey reaches 240°F.
- While the honey is coming up to temperature, give the tahini a good stir, making sure it’s even and no oil is separating, then set it aside in a second small pot.
- Once the honey reaches temperature, set it aside and clean the candy thermometer.
- Place the candy thermometer into the pot with the tahini and place over medium heat. Heat the tahini until it reaches 120°F.
- Pour the warmed tahini into the honey and mix well with a wooden spoon until the mixture becomes really smooth and shiny. It may take a few minutes, but eventually the mixture will come together.
- Stir in the rose water and almonds, if using, and continue stirring until it becomes fairly stiff, around 5-7 minutes.
- Pour the mixture into a loaf pan lined with parchment paper. Set it aside to cool to room temperature, then transfer into the fridge for 24-36 hours. This will allow the halvah to form sugar crystals and reach the desired crumbly texture.
- Slice with a sharp knife and store any leftovers in the fridge.
Notes
The halvah needs to set in the fridge for 24-36 hours.
- Prep Time: 10 minutes plus 24 hours setting time
- Cook Time: 15 minutes
- Category: Dessert
- Method: Easy
- Cuisine: Middle Eastern