Tahini Halva: The Flaky, Melt-in-Your-Mouth Sesame Dessert Recipe

Instructions:

1. Grease the loaf tin (8x4 inch) and line it with parchment paper, ensuring a good overhang on the long sides. This overhang acts as a sling for removal later.
2. In a large, heatproof bowl (or the bowl of a stand mixer), combine the tahini, vanilla extract, and salt. Set aside. If using a stand mixer, attach the paddle attachment.
3. In the heavy-bottomed saucepan, combine the sugar, water, and liquid glucose/corn syrup.
4. Place the pan over medium heat. Stir constantly until the sugar is fully dissolved and the mixture is clear. Once boiling, stop stirring immediately.
5. Clip the candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
6. Let the syrup boil vigorously, without stirring, until the thermometer registers 120°C (248°F)—the firm soft-ball stage. Immediately remove the syrup from the heat.
7. Turn the stand mixer to medium-low speed. Carefully and steadily pour the entire hot syrup stream directly into the tahini mixture while the mixer runs. Avoid splashing the hot sugar.
8. Continue mixing for 2 to 4 minutes. The mixture will quickly become very thick, pulling away from the sides, and becoming crumbly and dense (like a fibrous cloud).
9. Stop the mixer. If using nuts or flavourings (like pistachios), quickly fold them into the dense halva using a silicone spatula. Work quickly, as the halva sets fast.
10. Scoop the halva mixture into the prepared tin. Use the back of the spatula or the overhang of the parchment to firmly press and compact it evenly across the tin.
11. Cover the tin lightly and refrigerate for a minimum of 4 hours, though ideally overnight, to allow the Tahini Halva structure to fully set.
12. Use the parchment overhang to lift the halva out of the tin. Slice into squares using a sharp knife and serve at room temperature.