Homemade Tahini Halva with homemade raw tahini

👨‍🍳 Method

For the Halva

1. 1
   Bring the sugar and water to a boil and cook the syrup to 121°C (250°F) on a candy thermometer.

   Small saucepanStoveCandy/oil thermometer
2. 2
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Taste and adjust the seasoning.
4. 4
   Meanwhile, warm the tahini lightly in a separate pot.

   Small saucepanStove
5. 5
   Pour the hot syrup over the tahini and mix quickly with a wooden spoon.

   Wooden spoon
6. 6
   Add the vanilla and mix until the mixture starts to stiffen.
7. 7
   Add the almonds and pistachios and mix.
8. 8
   Transfer the mixture to a greased pan and level it.

   Baking pan
9. 9
   Leave at room temperature 2-3 hours, until the halva sets, and slice into squares.

   Knife

   💡Halva keeps in the fridge up to two weeks.