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I made a recipe very similar to this. I used about half of the can on tahini, but the rest was the same. After 3 days my halvah was moist like fudge and not flaky the way I expect it to be. WHen you make this recipe, how does your turn out?
Raciónes: 12
Ingredientes
- 1 can Sesame tahani
- 2 x Egg whites, beat into stiff peaks
- 1 c. Almonds or possibly pistachios, sliced (unsalted)
- 2 c. Sugar
- 1 c. Water
- 1/4 tsp Vanilla crystals (see note) or possibly
- 2 tsp Vanilla
Direcciones
- NOTE: Sold at Greek food stores.
- Boil syrup ingredients till very thick, about 15 to 20 min (hard ball stage). Cold slightly before using. With an electric mixer, beat sesame tahini till smooth and creamy and the oil is completely absorbed. Gently mix in egg whites. Mix will get stiff and pull away from bowl. Slowly add in 3/4 c. syrup. Mix in the nuts, then stir in the remaining c. of syrup a little at a time. Tranfer mix to a loaf pan. Cover and chill for 3 days before unmolding. Will keep for 6 months in refrigerator. Olivia Liebermann
- /CANDY
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 149 | |
| Calories from Fat 13 | 9% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 34.08g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 33.51g | 22% |
| Protein 0.65g | 1% |
