Sesame Halvah

Let's Cook

1. Step 1.

   Coat a 9 × 5-inch loaf pan with cooking spray and line with parchment paper that extends over the two long sides. Stir together in a medium saucepan: One 16-ounce jar or can tahini; 1 ½ teaspoons vanilla; ½ teaspoon salt

2. Step 2.

   Stir over medium heat until the tahini reaches 120°F. Remove from the heat and set aside. Combine in a medium heavy saucepan: 1 ¾ cups granulated white sugar; ½ cup honey; ½ cup water

3. Step 3.

   Stir gently over medium heat until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high and bring to a boil. Cook, without stirring, to 246° to 248°F, the firm-ball stage.

4. Step 4.

   Remove from the heat and stir in the tahini mixture just until combined. You should still be able to see some of the streaks from the sugar syrup. Pour the mixture into the prepared pan. Let cool completely at room temperature, then cover tightly and refrigerate for at least 24 hours.

5. Step 5.

   Turn the halvah out onto a cutting board and cut into pieces with a lightly oiled knife. If desired, dip in tempered chocolate. Store in the refrigerator between layers of wax or parchment paper in an airtight container for up to 3 months.