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Tahini Pistachio Halvah



  • Gather the ingredients.
  • Lightly oil a 6-cup mold, loaf, or cake pan.
  • Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240 F* or the soft-ball stage: when a bit of the syrup is dropped into cold water it should form a soft, flexible ball.
  • Allow the honey to cool slightly and add the vanilla extract, pistachio spread & pistachios.
  • Gently fold in the tahini and stir until the mixture is well blended.
  • Pour the mixture into the prepared pan and cool completely.
  • Wrap the halvah well and refrigerate it for 24 to 36 hours so the halvah’s characteristic crystallized texture can fully develop.
  • Cut the halvah into slices while it’s cold but serve at room temperature.
  • The halvah can be kept in the refrigerator for several months.

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