Honey halva

Submitted by enr on 09 Feb 2010
700 g of honey
340 g tahini
essence optional - vanilla, coffee, chocolate, cardamom etc.
optional 1-2 cups nuts of your choice
Honey is heated, stirring, to 115 C. If you do not have a thermometer to measure - a drop of honey placed in a container with cold water should be soft and after removal from the water flatten within a few seconds . The honey is removed from the heat, add the essence and leave to cool for a few minutes. During this time was heated to 50 Tahan C (may also in microwave - 1 minute 800Vt). Mix honey and Tahan and stir well. Add nuts if they are put in honey before Tahan. The amount can be up to 2 cups, and it is advisable to have browned and without scales. The warm mixture is poured onto a greased and covered with baking paper baking dish or plastic box. After cooling at room temperature is sealed is placed in the refrigerator for at least 36 hours (during this time to form sugar crystals). Cuts are cold, with a sharp knife. Wrapped in household foil, halva can be stored for several weeks.
0 users
09 Feb 2010