Halva Recipe: Make The Silky, Flaky Tahini Confection

Instructions:

1. Line an 8 x 4 inch loaf pan with parchment paper, ensuring an overhang on the two long sides to act as 'handles.' Lightly grease the exposed sides.
2. In a large, heatproof mixing bowl (or stand mixer bowl), combine the tahini, vanilla extract, and salt. Mix until just smooth and uniform. Set aside.
3. In a heavy-bottomed saucepan, combine the granulated sugar, water, and liquid glucose/corn syrup. Place over medium heat and stir gently until the sugar is fully dissolved. Once the mixture is boiling, stop stirring entirely.
4. Clip a candy thermometer to the side of the pan. Cook the syrup until it reaches exactly 115°C (240°F)—the crucial Soft-Ball Stage. Immediately remove the pan from the hob once the temperature is reached.
5. Begin mixing the tahini base (medium speed on a mixer or vigorous hand stirring). Slowly, but steadily, pour the hot sugar syrup into the tahini bowl while mixing. The mixture will instantly thicken, seize, and become very difficult to stir—this is correct.
6. Continue mixing for about 30 seconds after all the syrup is added. The mixture should become crumbly, fibrous, and start to pull away from the sides. If using, quickly fold in the chopped pistachios using a spatula.
7. Scrape the warm halva mixture immediately into the prepared loaf pan. Using the back of a spoon or a piece of parchment paper, press the halva down very firmly into the pan to eliminate air gaps. This compression is vital for the final texture.
8. Cover the pan lightly and transfer it to the refrigerator. Allow the halva to chill and set completely for at least 4 hours, or preferably overnight.
9. Use the parchment overhang handles to lift the chilled halva block out of the pan. Use a sharp, heavy knife to slice the halva into squares or thick slices before serving.