2 cups sliced almonds or other nuts, toasted (optional)
Heat honey on medium heat to 240°F (or “soft ball” stage of candy making).
To confirm that you are at the “soft ball” stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water.
Place the Al’FezTM Natural Tahini in a small pot. Once the honey reaches the required temperature, set it aside and heat the tahini to 120°F.
Add the warm tahini to the honey and mix with a wooden spoon. After a few minutes of stirring, the mixture will become homogenous and smooth.
Add the nuts, if using. Continue to mix until the mixture starts to stiffen, at least 6-8 min. Pour mixture into a well-greased loaf pan or a cake pan with a removable bottom.
Let cool to room temperature and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halva its distinctive texture.
Invert to remove from pan and cut into pieces with a sharp knife. Will keep for months in the refrigerator, tightly wrapped in plastic.