Eosinophilic Esophagitis Friendly Vegan Sesame Halva
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Learn more →Ingredients
16 servings
- 2 cups tahini, well-stirred, at room temperature
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 1 ½ cups organic cane sugar
- ½ cup water
- ¼ tsp cream of tartar
- ½ cup pistachios, roughly chopped (optional)
Can be omittedpistachios
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. In a large bowl (or the bowl of a stand mixer), combine the tahini, vanilla extract, and salt. Stir until uniform and set aside at room temperature — the tahini must not be cold or it will seize when the syrup hits it.
- 2
Combine the organic cane sugar, water, and cream of tartar in a medium saucepan. Stir once to dissolve, then clip a candy thermometer to the side of the pan. Bring to a boil over medium-high heat without stirring, and cook until the syrup reaches 250°F (121°C) — the firm-ball stage.
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