Honey Sesame Halva

Instructions

1. Step 1

   Line the loaf pan with parchment paper, leaving enough overhang to lift out the halva.

   Cookware: loaf pan, parchment paper

2. Step 2

   Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden. Transfer them immediately to the mixing bowl.

   Timer: 4 min (fixed)

   Ingredients used: 35.0 gr Sesame Seed

   Cookware: mixing bowl, skillet

3. Step 3

   Add the tahini, vanilla extract, and salt to the toasted seeds. Whisk until smooth and evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Fine Salt, 300.0 gr Tahini, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

4. Step 4

   Place the honey in the saucepan and heat over medium heat without stirring until it reaches 115°C. Remove it from the heat immediately.

   Timer: 5 min (fixed)

   Ingredients used: 125.0 gr Honey

   Cookware: saucepan, Sugar thermometer

5. Step 5

   Pour the hot honey into the tahini mixture. Fold with the spatula just until the mixture thickens and begins to pull away from the bowl.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, spatula

6. Step 6

   Immediately press the mixture evenly into the prepared loaf pan and smooth the top.

   Timer: 2 min (fixed)

   Cookware: loaf pan, spatula

7. Step 7

   Cool in the pan at room temperature for 60 minutes, then refrigerate until firm.

   Timer: 180 min (fixed)

   Cookware: loaf pan

8. Step 8

   Lift the halva from the pan using the parchment, then cut it into 16 pieces.

   Timer: 5 min (fixed)

   Cookware: loaf pan, parchment paper