Pistachio halva

Based on 4 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
50 g pistachios
355 ml tahini
420 g sugar
125 ml water
salt
Metric
Imperial

How-To Videos

Utensils

  • frying pan
  • saucepan
  • rubber spatula
  • bowl
  • hand mixer with beaters
  • baking sheet
  • parchment paper
  • knife

Nutrition per serving

Cal
339
Protein
6 g
Fat
16 g
Carb
42 g
  • Step 1/3

    In a frying pan, toast pistachios until fragrant over medium heat. Set aside to cool. In the meantime, combine sugar and water in a saucepan over medium heat, stirring to dissolve the sugar. Allow to simmer until the mixture starts to bubble, approx. 7 min.
    • 50 g pistachios
    • 420 g sugar
    • 125 ml water
    • frying pan
    • saucepan
    • rubber spatula

    In a frying pan, toast pistachios until fragrant over medium heat. Set aside to cool. In the meantime, combine sugar and water in a saucepan over medium heat, stirring to dissolve the sugar. Allow to simmer until the mixture starts to bubble, approx. 7 min.

  • Step 2/3

    Add tahini and salt to a bowl and beat with a hand mixer with beaters on medium speed. Carefully pour bubbling sugar mixture into the tahini. Mix until it’s fully incorporated and fudgy, approx. 20 seconds. Do not overmix!
    • 355 ml tahini
    • salt
    • bowl
    • hand mixer with beaters

    Add tahini and salt to a bowl and beat with a hand mixer with beaters on medium speed. Carefully pour bubbling sugar mixture into the tahini. Mix until it’s fully incorporated and fudgy, approx. 20 seconds. Do not overmix!

  • Step 3/3

    Transfer mixture immediately into a parchment paper-lined baking pan. Cover with toasted pistachios and let cool completely, approx 2 hrs. Cut into squares. Enjoy!
    • baking sheet
    • parchment paper
    • knife

    Transfer mixture immediately into a parchment paper-lined baking pan. Cover with toasted pistachios and let cool completely, approx 2 hrs. Cut into squares. Enjoy!