HALVA Recipe

Halva just so happens to be ridiculously close to Helwa tat- Tork, which is, and I hope held gear to many Maltese hearts
Ingredients

3 cups honey
1 tsp vanilla extract
1 1/2 cups toasted unsalted pistachos or almonds
2 cups tahini (stirred smooth)

Method

heat the honey in a heavy - bottomed over medium heat until it reaches 240' or the 'soft ball' stage
(syrup dropped into cold water will form a soft, flexible-ball).
Allow the honey to cool slightly and add the vanilla and nuts.
Gently fold in the tahini and stir until the mixture is well blended.

Lightly oil a six cup mold, loaf or cake pan,  Pour the mixture into the pan and cool completely.
Wrap the halvah well and refrigerate it for 24 - 36 hours so the halvah's characteristic crystallized
texture can fully develop.

Cut the halvah while it is cold, but serve at room temperature .
Makes about 2 pounds of sweetmeat