Print Friendly, PDF & Email


12 servings


0 hours 20 mins


0 hours 20 mins


1 hours 40 mins
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


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


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 fit with a candy thermometer. (See note below) 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!
4. As soon as it hits 250 degrees, immediately 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 (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.
5. Cut into slices or small squares to serve.

NOTE: Making candy is all about the right temperature. Be very careful and pay attention. 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, then you take it off the stove. Not before and not after.