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1 19-oz can sesame tahini
Syrup:
Boil syrup ingredients until very thick, about 15 to 20 minutes (hard ball stage). Cool slightly before using.
With an electric mixer, beat sesame tahini until smooth and creamy and the oil is completely absorbed. Gently fold in egg whites. Mixture will get stiff and pull away from bowl.
Slowly add 3/4 cup syrup. Fold in the nuts, then stir in the remaining cup of syrup a little at a time. Transfer mixture to a loaf pan. Cover and refrigerate for 3 days before unmolding. Will keep for 6 months in refrigerator.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
2 egg whites beaten into stiff peaks
1 cup sliced almonds or unsalted pistachios
2 cups sugar
1 cup water
1/4 teaspoon vanilla crystals or 2 tsp. vanilla
This does not come out just like the store brands (I think they whip theirs while the syrup is cooling), but I thought it tasted sort of like "halvah fudge" in consistency.