Imagine a dessert so decadent, so rich, and so incredibly addictive that it transforms your ordinary sweet moment into an extraordinary culinary experience. Halva aux Amandes et aux Noix de Pecan is not just a treat; it's a journey through centuries of Middle Eastern confectionery tradition, where every bite tells a story of flavor, texture, and pure indulgence. Prepare to be transported to the bustling markets of Israel with this luxurious, melt-in-your-mouth delicacy that combines the creamy smoothness of tahini with the crunch of almonds and pecans.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Israeli
Serves: 6 servings
Ingredients
- 1 cup tahini
- 1 cup sugar
- 1/2 cup water
- 1/2 cup chopped almonds
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Prepare all ingredients by measuring them precisely and having them ready near your cooking area.
- In a heavy-bottomed saucepan, combine sugar and water. Heat over medium-high heat, stirring gently until sugar completely dissolves.
- Continue cooking the sugar syrup without stirring, allowing it to reach approximately 250°F (120°C) on a candy thermometer. This is the firm ball stage.
- While syrup is heating, warm tahini slightly in a separate pan to ensure smooth consistency. Do not overheat.
- Once sugar syrup reaches the correct temperature, immediately remove from heat and slowly pour into the tahini, stirring continuously and vigorously to create a smooth mixture.
- Quickly fold in chopped almonds, pecans, and vanilla extract, mixing thoroughly to distribute nuts evenly.
- Immediately transfer the halva mixture to a lined 8-inch square baking pan, pressing and smoothing the surface with a spatula.
- Allow halva to cool completely at room temperature for approximately 2-3 hours until it sets and firms up.
- Once set, cut into diamond or square shapes using a sharp knife. Clean the knife between cuts for neat edges.
- Store halva in an airtight container at room temperature, where it will keep for up to two weeks.
Tips
- Temperature is crucial! Use a candy thermometer to ensure your sugar syrup reaches exactly 250°F (120°C) for the perfect consistency.
- Warm your tahini gently before mixing to ensure a smooth, lump-free texture. Avoid overheating, which can cause separation.
- Work quickly when combining the syrup and tahini, as the mixture will start to set rapidly.
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
- For the cleanest cuts, use a sharp knife and clean it between each slice to maintain neat edges.
- Allow the halva to cool completely at room temperature - patience is key to achieving the perfect texture!
- Store in an airtight container to maintain freshness and prevent the halva from drying out.
- Experiment with different nut combinations to create your unique variation of this classic dessert.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 10g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 0mg
