Halva or Halvah, depending on how you spell it is candy I grew up with. Because none of my friends even knew what it was, I always assumed it was a Lithuanian treat since it was my dad’s favorite. Of course, as I got older, I learned that this candy is really big in the Middle East and many of my Jewish friends were familiar with it. Persian halva is eaten by my friends here in California and they too, grew up with it. I absolutely love it and have to tell you, it is a bit addictive. I always bought halvah bars by Joyva at the grocery store and never thought about making it myself until I became a blogger. I make several versions (links to follow) and use it in recipes like my Halvah Apple Bars inspired by Molly Yeh on the Foodnetwork.
If you haven’t had it, it is a completely unique treat and I often find it hard to describe to those that haven’t had it before. But, I’ll try.
Here’s how I would describe halva (halvah) to someone that has never tried it before
Appearance:
- Light beige to golden color (if plain)
- Distinctive layered, flaky appearance with a slight sheen
- When broken, reveals a fibrous, interior structure
- Can have marbling if chocolate is added, or green flecks if pistachios are included
- Surface often shows subtle crystal patterns
Texture:
- Crumbly yet somehow creamy when eaten
- Initially feels dry and slightly chalky
- Dissolves quickly on the tongue
- Has a distinctive “short” texture that breaks apart in a flaky way
- Slightly grainy from the ground sesame seeds
- Often described as having a “cotton candy-like” structure that creates thin, delicate layers
- Melts in your mouth while maintaining some graininess
Taste:
- Rich, nutty flavor from the sesame
- Sweet, but not overwhelmingly so
- Complex undertones of toasted seeds
- Slight bitter note that balances the sweetness
- Lingering nutty aftertaste
- Can have vanilla notes depending on preparation
- Some versions have a slight saltiness that enhances the overall flavor
Smell:
- Strong toasted sesame aroma
- Sweet, honey-like notes
- Nutty fragrance
- Sometimes vanilla undertones
- Reminiscent of toasted nuts and caramel
Mouthfeel:
- Initially feels dry but becomes creamy
- Dissolves into a smooth paste
- Creates a slight coating on the tongue
- Can stick slightly to the roof of your mouth
- Temperature-sensitive – becomes softer when warm
How did I do? You’ll let me know after you make this and try it. If you’ve been eating halva (halvah) for awhile, let me know in the comments if you agree with my description.
Frequently asked questions about making halva (halvah)
- Heating sugar and water to make a syrup
- Have tahini in a bowl ready to go
- Carefully combining the hot syrup with the tahini
- Adding any desired flavorings or nuts
- Allowing it to rest and crystallize for 24-48 hours The key to proper texture is achieving the right temperature for the sugar syrup and the mixing of the tahini and hot syrup. You’ll read and follow the specific instructions for this recipe below.
- The sugar syrup temperature isn’t correct
- The tahini and syrup aren’t mixed properly
- The mixture isn’t stirred long enough
- The ratio of tahini to sugar syrup is incorrect Professional halva makers use special machinery to achieve the proper texture, which can be difficult to replicate at home. BUT do not despair…follow my instructions and watch the temperature carefully and you’ll be making halva like a pro before you know it.
- In an airtight container
- At room temperature or slightly cooler
- Away from direct sunlight and heat
- For up to 6 months (though best consumed within 1-2 months)
- Can be refrigerated but may become harder. I store mine in the fridge and since it never lasts long, I’ve never had it get hard. You can always bring it to room temperature before eating.
- Sesame-based (tahini) halva: Most common in the Levant, Mediterranean, and Eastern Europe. These are the types of halva I make.
- Flour-based halva: Made with semolina, corn starch, or other grains, more common in South Asia and some parts of the Middle East Within both of these categories, variations include:
- Marble halva (with chocolate swirls)
- Pistachio or other nut-studded versions like my Israeli Tahini Halva
- Coffee-flavored
- Vanilla-flavored
- Chocolate covered halva
Making candy is all about the right temperature. Be very careful and pay attention to the temperature when making this recipe. Make sure you have a good candy thermometer. You can’t guess or eyeball this recipe. You need a thermometer.
You may have to check a dozen times (be patient) until that temperature is just right. Don’t rush the process and don’t walk away. When the syrup is exactly 250 degrees F., you take it off the stove. Not a minute before or after. (DON’T be scared…lol, just watch the thermometer.
To get started, pull all your ingredients together and measure everything out. This way, you can just focus on the process.
1. Spray an 8 ½ x 4-½ inch loaf pan with nonstick spray and then line it with
parchment paper. Leave 2-inch overhang on both of the long sides.
2. Mix the tahini (often the oil has separated from the sesame paste so stir this completely before adding to other ingredients), salt and vanilla in a medium bowl to combine. Put that to the side.
3. Cook the sugar and ½ cup of water in a small saucepan until the sugar is dissolved (about 4-5 minutes). Increase the heat to medium high and add a candy thermometer to the pot.
Cook the syrup, brushing the sides of the pot with a wet pastry brush as needed to dissolve the crystalized sugar that forms, until the thermometer reads 250 degrees F. exactly. (This can take anywhere from 7-10 minutes). Rely on the thermometer not on the clock!
4. As soon as it hits 250 degrees F., remove pan from stove and gradually add to the tahini in the bowl stirring constantly with a spatula. Continue to mix until the halva comes together into a smooth mass and starts to pull away from the sides of the bowl (this takes under a minute to happen). Don’t over mix this or the candy becomes crumbly. Immediately scrape the mixture into the prepared pan. Let cool completely. Let it sit overnight before enjoying.
5. Cut into slices or small squares to serve.
Did you like this recipe? Do you like halva? I’d love to hear from you. Leave a comment and rating below. Then, want to try your hand at other easy candy recipes? Try some of these:
White Chocolate, Pecan and Berry Bites
Homemade Dark Chocolate Macadamia Nuts
Basic Halva
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 ½ Cups Tahini (usually a 16 oz. jar of tahini)
- 1/3 Tsp. Kosher salt
- 1 ½ Cups Sugar
- 1 Tsp. Pure vanilla extract
- Nonstick vegetable oil spray
Instructions
- Spray an 8 ½ x 4-½ inch loaf pan with nonstick spray and then line it withparchment paper. Leave 2-inch overhang on both of the long sides.
- Mix the tahini (often the oil has separated from the sesame paste so stir this completely before adding to other ingredients), salt and vanilla in a medium bowl to combine. Put that to the side.
- Cook the sugar and ½ cup of water in a small saucepan until the sugar is dissolved (about 4-5 minutes). Increase the heat to medium high and fit with a candy thermometer. Cook the syrup, brushing the sides of the pot with a wet pastry brush as needed to dissolve the crystalized sugar that forms, until the thermometer reads 250 degrees exactly. (This can take anywhere from 7-10 minutes). Rely on the thermometer not on the clock!
- As soon as it hits 250 degrees F., immediately remove pan from stove and gradually add to the tahini in the bowl stirring constantly with a spatula. Continue to mix until the halvah comes together into a smooth mass and starts to pull away from the sides of the bowl (takes under a minute for this to happen). Don’t over mix this or the candy becomes crumbly. Immediately scrape the mixture into the prepared pan. Let cool completely. (overnight is best)
- Cut into slices or small squares to serve.
