Tahini and nut halva

This sticky sweet treat is perfect with a strong cup of Turkish coffee.

Credit: Tammi Kwok

• serves

  8

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 cup honey
• ½ cup maple syrup
• ¼ cup pistachios, roasted almonds, pecan or macadamia, whole or chopped
• 1½ cup tahini
• Sea salt, to taste

Refrigeration time: overnight

Instructions

1. Place honey and maple syrup into a pot over medium heat until it bubbles. 
   
   
2. Once it bubbles, reduce the heat and add in your roasted almonds or any nuts of your choosing and stir through your tahini until creamy and well combined. 
   
   
3. Pour into a lined loaf tin or a tupperware container and let it sit at room temperature for an hour. Wrap it in plastic wrap or with a lid, and place it in the fridge for 12 hours or overnight. 
   
   
4. Chop and serve with thick dark Turkish-style coffee.
   
   

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.