Halvah

A ground Sesame Seed confection.

This recipe makes a large pan.

Ingredients:

1/2 cup water
2 cups granulated sugar
½ vanilla bean, scraped
Zest of 1 lemon
1 ½ cups Tahini (ground Sesame Seed butter)
1/2 teaspoon of salt

Preparation:

Line an 8- x 8-inch baking pan with parchment paper.

Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.

While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini while mixing. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.

Working quickly with a heatproof spatula, transfer mixture to the prepared pan.

Cool completely to room temperature and cut into squares.

The halvah sqaures may be stored in a closed container at room temperature for up to a week.