This Israeli Tahini Halvah is different from my basic halva recipe in that it uses honey rather than granulated sugar. The texture is definitely different from the basic halva I’m used to making and I really like the subtle difference in both flavor and texture.
The other thing that makes this recipe special is that there are pistachios in the mix. Did I mention that they are one of my favorite nuts? I use them all the time and being able to add them to this honey based halvah recipe, made me even more excited to try it.
A quick note: you can spell this candy halvah or halva and both are correct. They are simple variations in spelling depending on what part of the world you are from.
It can be a challenge to achieve the flaky texture found in Israeli halvah, so if your version ends up having more of a fudge- or caramel-like consistency, it is OK—it will still have that delicious, signature taste. Just try again! It took me several attempts to get it right (But the mistakes were delicious and it was so much fun trying!). I included photos of what some might call a “fail” but what I call a delicious educational experience! LOL
How to make Israeli Tahini Halvah
You’ll start by toasting the pistachios. To toast the pistachios, place in a single layer on a baking sheet and put in a 350 F. oven until golden brown, about 7 minutes or so. Check often to make sure the nuts don’t burn. Put them to the side to cool. Don’t try to guess if the candy is ready.
To make candy, it is crucial that you use a candy thermometer to make sure you have reached (and not surpassed) the soft-ball stage. (240 degrees F.) In candy making, the “soft ball stage” refers to a specific temperature range where a sugar syrup, when dropped into cold water, will form a soft pliable ball that can easily be picked up but will flatten when removed the water. Typically that will happen between 235 – 240 degrees F. I always go to 240 degrees to be safe. Invest in a good candy thermometer so you get it right.
To get started,
1. Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240 degrees F. or the softball stage. Allow the honey to cool slightly and add the vanilla and nuts.
2. Gently fold in the room temperature tahini and stir until the mixture is well blended.
3. Spray a loaf pan with cooking spray. Lay parchment paper in the pan and let there be a 2 inch overhang on two sides. This will help you remove the halvah later on. Spray the parchment paper too.
4. Pour the mixture into the pan and cool completely.
5. Wrap the halvah (still in the pan) with plastic wrap and refrigerate it for 24 to 36 hours so the halvah sets.
6. Remove the halvah from the pan using the parchment paper and cut the halvah into slices or squares. Serve and enjoy at room temperature. The halvah will keep in the refrigerator for several months. I keep it in a covered plastic container or wrapped in parchment paper.
Once you make the halvah, you can do more than eat it simply on its own. Consider crumbling it and sprinkling it over ice cream or using it in other recipes. See my Halvah Apple Bars for a fun way to use this candy.
Did you like this recipe? Be sure to leave a comment and rating below. Would you like to try other versions of halva? Try my chocolate covered halva and my basic halva recipes.
Looking to try your hand at other easy candy recipes? Check out some of these.
Swirling Chocolate Peppermint Bark
Israeli Tahini Halvah
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups Honey
- 1 Teaspoon Vanilla extract
- 1 1/2 Cups Unsalted pistachios or almonds (toasted)
- 2 Cups Tahini (stirred until smooth)
Instructions
- Heat the honey in a heavy-bottomed saucepan over medium heat until it reaches 240 F or the softball stage. (When the syrup is dropped into cold water it should form a soft, flexible ball.) Allow the honey to cool slightly and add the vanilla and nuts.
- Gently fold in the tahini and stir until the mixture is well blended.
- Lightly oil a 6-cup mold, loaf, or cake pan.
- Pour the mixture into the pan and cool completely.
- Wrap the halvah well and refrigerate it for 24 to 36 hours so the halvah’s characteristic crystallized texture can fully develop.
- Cut the halvah into slices while it’s cold but serve at room temperature. The halvah will keep in the refrigerator for several months.
- Enjoy.
