While sesame-based halvah often has a crumbly, fudge-like texture when it’s made with sugar, this version made with honey is glossy and caramel-like. For a little bit of added crunch, add chopped pistachios or almonds.
- Grease a loaf pan and set aside. Pour honey into a nonstick pot on medium heat. Let it warm up until it hits 240° F and set aside.
- Stir the tahini to make sure that it is thoroughly combined (tahini is usually quite separated in the jar). Pour into a small nonstick pot and heat the tahini until it hits 120° F.
- Slowly but steadily pour the tahini into the honey. Stir constantly with a wooden spoon or silicon spatula for at least 5 minutes, until the mixture is well combined.
- Now is the time to fold in any nuts if you’re using them. Then continue to stir the mixture for another 8 or so minutes, until it begins to stiffen. Then pour into the loaf pan and let it cool to room temperature. Cover with cling film and refrigerate for 24 hours.
- Remove the halvah from the loaf pan and chop into pieces.
Khushbu Shah is a food writer who spends way too much money on fancy dairy products.