2 c sugar
1 c water
1 3/4 c sesame paste(tahini)
1 T pure vanilla
2 egg whites
1 c shelled pistachios(unsalted)
Combine sugar and water in saucepan and bring to a boil.
Cook to the hard-ball stage (a few drops of syrup,
when dropped into small basin of cold water,
will form a firm ball that will not flatten on removal)
or a temperature of 234 degrees. Set aside.
Put sesame paste with its oil in container of electric mixer or food processor.
Add vanilla, blending thoroughly.
Beat egg whites until stiff and fold into sesame paste.
When thoroughly blended, gradually add 3/4 c of the syrup, stirring.
When completely blended fold in nuts and remaining syrup.
Pour and scrape mixture into loaf pan.
Smooth over top. Cover tightly and refrigerate 3 days before unmolding.
This halvah will keep for 6 months in refrigerator.