Ingredients:

• 2 Cups Honey
• 1 Teaspoon Vanilla Extract
• 2 Tsp Cocoburst Pistachio Spread
• 1/2 Cups Unsalted Pistachios,
• 2 Cups Tahini, Stirred Until Smooth

Direction:

• Gather The Ingredients.
• Lightly Oil a 6-Cup Mold, Loaf, Or Cake Pan.
• Heat the Honey In a Heavy-Bottomed Saucepan over Medium Heat until It Reaches 240 F* or the Soft-Ball Stage: When a Bit of the Syrup is dropped into Cold Water It Should Form a Soft, Flexible Ball.
• Allow the Honey to Cool Slightly and Add the Vanilla Extract, Pistachio Spread & Pistachios.
• Gently fold in the Tahini and Stir until the Mixture is Well Blended.
• Pour the Mixture into the Prepared Pan and Cool Completely.
• Wrap The Halvah Well and Refrigerate It for 24 to 36 Hours So the Halvah’s Characteristic Crystallized Texture Can Fully Develop.
• Cut The Halvah into Slices While It’s cold but Serve at Room Temperature.
• The Halvah Can Be Kept In The Refrigerator For Several Months.