- 2 cups granulated sugar
- 1 cup water
- 1.75 cups tahini (sesame seed paste)
- 1 tbsp vanilla extract
- 2 egg whites, room temperature
- 1 cup shelled pistachios, toasted
1. Prepare a loaf pan (8x4 or 9x5) by lining it with cling wrap and spraying the cling wrap with nonstick cooking spray.
2. Place the sugar and the water in a medium saucepan over medium-high heat, and stir until the sugar dissolves. Bring the mixture to a boil and insert a candy thermometer. Continue to cook the sugar syrup until it reaches 250 degrees on the thermometer. After it reaches 250, remove it from the heat.
3. While the sugar syrup is cooking, pour the tahini into a large bowl and whisk it until it is a smooth, homogenous texture without any clumps. Stir in the vanilla extract.
4. Place the egg whites in a clean, dry bowl of a stand mixer fitted with a whisk attachment (or use a handheld blender with a whisk attachment.) Beat the egg whites until they hold stiff peaks but are not crumbly.
5. Gently fold the egg whites into the sesame paste. Once they are incorporated, slowly and gradually stream in the sugar, mixing well.
6. Stir in the nuts until combined, then scrape the halvah into the prepared loaf pan and smooth the top.
7. Cover the pan tightly with cling wrap, and allow the candy to set at least overnight. If you have the time, it is better to let it ripen for 2-3 days in the refrigerator before eating. Once set, remove it from the pan and slice it into thin slices to serve. Halvah will keep for several weeks (or longer) well-wrapped in the refrigerator.