Pistachio Tahini Halva

Instructions

1. Step 1

   Line the loaf pan with baking paper. Scatter 15 gr of the pistachios evenly over the bottom.

   Ingredients used: 15.0 gr Pistachio

   Cookware: Baking paper, loaf pan

2. Step 2

   Combine the tahini, vanilla extract, and salt in the heatproof bowl. Stir until smooth, then microwave in 20-second intervals until warmed to about 40°C.

   Timer: 2 min (fixed)

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

   Cookware: Heatproof Bowl, Microwave, Silicone spatula

3. Step 3

   Combine the sugar and water in the saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and boil until the syrup reaches 121°C.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 gr Granulated Sugar, 75.0 ml Water

   Cookware: Candy Thermometer, saucepan, Silicone spatula

4. Step 4

   Immediately pour the hot syrup into the warm tahini in a thin stream while folding steadily. Continue only until the mixture thickens and begins to pull from the bowl, about 30 to 60 seconds.

   Timer: 1 min (fixed)

   Cookware: Heatproof Bowl, Silicone spatula

5. Step 5

   Fold in the remaining 45 gr of pistachios with two or three quick strokes.

   Ingredients used: 45.0 gr Pistachio

   Cookware: Heatproof Bowl, Silicone spatula

6. Step 6

   Transfer the halva immediately to the prepared loaf pan and press it into an even layer. Cool completely, cover, and let it set for at least 4 hours before unmolding and slicing.

   Timer: 240 min (fixed)

   Cookware: loaf pan, Silicone spatula