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Halvah Recipe

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This authentic homemade halvah recipe creates a perfectly crumbly, melt-in-your-mouth Middle Eastern confection using tahini, honey, and sugar. Better than store-bought and customizable with your favorite mix-ins!

Ingredients

Scale
  • 2 cups (480g) high-quality tahini, well-stirred
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) water
  • ¼ cup (85g) honey
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • Optional: ½ cup chopped pistachios, almonds, or chocolate chips
  • Optional: 1 teaspoon ground cardamom or cinnamon

Instructions

  • Prepare your pan: Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside.
  • Prep the tahini mixture: In a large mixing bowl, combine the tahini, vanilla extract, and salt. Stir well until completely smooth. If using spices like cardamom or cinnamon, add them now. Set aside at room temperature.
  • Make the sugar syrup: In a medium heavy-bottomed saucepan, combine the sugar, water, and honey. Stir gently over medium heat until the sugar dissolves completely, about 3-4 minutes.
  • Cook to temperature: Once dissolved, stop stirring and let the mixture come to a boil. Insert your candy thermometer and cook until the syrup reaches exactly 240°F (115°C), which is the soft-ball stage. This typically takes 10-15 minutes. Watch carefully as it approaches temperature.
  • Combine carefully: Remove the syrup from heat immediately when it reaches temperature. Working quickly but carefully, pour the hot syrup in a steady stream into the tahini mixture while stirring constantly with a wooden spoon or heat-resistant spatula.
  • Mix vigorously: Continue stirring vigorously for 3-5 minutes. The mixture will become lighter in color, thicker, and eventually start to pull away from the sides of the bowl. It should look grainy and somewhat crumbly—this is exactly what you want.
  • Add mix-ins: If using nuts or other add-ins, fold them in now while the mixture is still workable.
  • Press into pan: Transfer the halvah mixture to your prepared pan. Using the back of a spoon or your hands (lightly oiled if needed), press it firmly and evenly into the pan, smoothing the top.
  • Cool completely: Let the halvah cool at room temperature for at least 2 hours, or until completely set and firm to the touch.
  • Cut and serve: Using the parchment overhang, lift the halvah out of the pan. Cut into squares or rectangles with a sharp knife. Wipe the knife between cuts for clean edges.

Notes

  • Temperature is crucial: Don’t guess—use a thermometer. Under-cooked syrup makes oily halvah; over-cooked syrup makes rock-hard halvah.
  • Work quickly: Once you add the hot syrup to tahini, work fast. The mixture sets as it cools.
  • Stirring matters: Vigorous stirring incorporates air, creating that characteristic crumbly texture.
  • Storage: Store in an airtight container at room temperature for up to 3 weeks, or refrigerate for up to 6 weeks.
  • Texture adjustment: For crumblier halvah, stir longer. For smoother halvah, stir less.

Nutrition

Find it online: https://focialy.com/halvah-recipe/