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
parchment paper. Leave 2-inch overhang on both of the long sides.
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.