Halva with pistachios

Ingredients

• 450 g Tahini
• 400 g Cane sugar
• 150 g Pistachios, shelled, toasted, roughly chopped
• 240 ml Water
• 2 pcs Egg whites
• 3 tsp Vanilla pod, seeds scraped

Method

1. Combine sugar and water in saucepan then bring to a boil.
2. Cook to the hard-ball stage or a temperature of 120°C. Set aside.
3. Place sesame paste with its oil in container of electric mixer or food processor.
4. Add vanilla and blend thoroughy.
5. Beat egg whites until stiff and fold into sesame paste.
6. When thoroughly blended, gradually add 1/3 of the syrup, stirring.
7. When completely blended, fold in nuts and remaining syrup.
8. Cover loaf pan with foil, leaving edges overhanging at 4-5cm. This way, you will be able to remove halva easily.
9. Pour and scrape mixture into loaf pan. Smooth over top.
10. Cover tightly and refrigerate 3 days before unmolding.
11. Slice and serve.