Pistachio Halva
Pistachio Halva
Prep time: 15 MinInactive time: 3 HourTotal time: 3 H & 15 M
This is the easiest dessert there is, perfectly crumbly, sweet and nutty, it melts in your mouth. Feel free to customise the nuts and experiment with different flavours like cacao or cardamom.
Ingredients
- 270g Runny Tahini
- 60g Pistachios (or Almonds or Hazelnuts)
- ½ Tsp Flakey Sea Salt
- 250g White Sugar
- ½ Tsp Pure Vanilla Extract
Instructions
- Grease a glass tupperware or a medium sized cake tin with a little oil, then line it with a large piece of cling film, leaving plenty hanging over the edges.
- Roughly chop the pistachios and add half of them to a large mixing bowl with the tahini. Add the vanilla and the sea salt. Stir to combine, making sure there are no lumps.
- Place the sugar and 80 ml of water in a small pan and heat until it's bubbly. Do not stir the sugar at any point as it will crystalise, just swirl the pan from time to time to help it heat through evenly. Turn down the heat to low and simmer for about 10-15 minutes until it darkens slightly and becomes a thick, glossy syrup. If you have a food thermometer, it should reach 121c.
- Once the caramel is ready, quickly pour the tahini mixture into the pan and stir with a spatula or wooden spoon. Stir until just combined, no more than 30 seconds. Then pour it into your prepared tin. Sprinkle over the reserved pistachios and press them into the halva gently. Finish with a little pinch of salt if you like. Gently fold over the overhanging cling film and place in the fridge for at least 3 hours, to set.
- Store it in an airtight container in the fridge for up to 3 weeks. I love to serve a little piece with an afternoon coffee or tea.
