Halva with honey and pistachios

Homemade halva with no sugar syrup to boil. All it asks for is patience — it has to spend a night in the fridge.

Ingredients

• 2 cups of tahini
• 2 cups of honey
• 1 ½ cups of pistachios or almonds, lightly toasted and roughly chopped
• 1 teaspoon of vanilla extract

Preparation

1. Warm the honey over low heat until it runs freely, but do not let it boil.
2. Stir in the chopped nuts and take off the heat to cool slightly.
3. Add the vanilla and the tahini and stir until the mass comes together and pulls away from the sides of the pan.
4. Line a mould with cling film, pour in the mixture, press down firmly and level the top.
5. Refrigerate for at least 24 hours before slicing — only then does it reach the right texture.