Pistachio ginger halva
Ingredients
- 1.5 Lb Tahini paste (well stirred)
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
- 1 1/2 cup sugar
- 1/3 cup water
- 1 cup shelled pistachios
- 1/4 cup chopped candied ginger
Instructions
- Roast pistachios in a 350 degree oven for 8 to10 minutes. Allow to cool. Then chop them.
- Line a sheet pan with parchment paper. Be sure to line the sides to accommodate the halva
- Stir tahini, salt, ginger, vanilla, and 1/2 the pistachios together in a medium to large mixing bowl. It is best to use a wooden spoon for this.
- Put sugar and water in pot. Bring to a boil and stir occasionally. Using a candy thermometer, cook to 250 degrees. It will be like syrup.
- Immediately, drizzle the sugar syrup into the tahini mix. Don't over-work the mix or the halva will come out crumbly.
- Spread the mix evenly in the sheet pan. Press the remaining pistachios into the halva.
- Refrigerate for at least 2 hours. Use the parchment paper to gently remove from the pan. Cut and serve when it is solid.
Notes
You can hold this refrigerated for a couple weeks or serve immediately.