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Halvah II (D)
Source: Emeril Lagasse
Yield: About 30 to 40 pieces

1-1/2 cups honey
1/4 cup water
2-1/2 tbsp. lemon juice
1 tbsp. sesame seeds, toasted
1-1/2 tbsp. butter, melted
1/2 cup tahini paste

Combine the honey and 1/4 cup water in a saucepan and slowly bring to a boil. Add the lemon juice and the sesame seeds. Gently boil until it reaches the soft-ball stage (234 to 238°F) on a candy thermometer.

Brush a parchment-lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared pan. Set aside to cool.

Turn the candy out onto a cutting board, peel off the paper, and, with a sharp knife, cut into workable pieces.

Posted by Larry Kluger

Nutritional Info Per Serving: N/A