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Sunflower-Sesame Halvah




Source of Recipe


Donna Rollison


Recipe Introduction


From Flavors Magazine - Whole Foods


List of Ingredients




1/3 cup sesame seeds, mix of black and white if desired
1 cup sunflower seeds
3/4 cup sesame tahini, stirred well
1 cup honey
1 cup sugar
2 tablespoons lemon juice


Recipe



Line an 8-by-8-inch baking dish with parchment paper and grease with cooking spray.

In a large dry skillet, toast sesame and sunflower seeds until golden and fragrant, 3 to 5 minutes.

Turn off heat and stir in tahini.

Set aside.

In a small saucepan, heat honey, sugar and lemon juice until boiling.

Insert a candy thermometer and continue cooking until mixture reaches 240°F.

Remove from heat and stir nut mixture into sugar-honey mixture until smooth, taking care as the sugar-honey mixture is extremely hot.

Pour into prepared pan and cool completely.

Cover pan with plastic and place in refrigerator overnight.

Turn out onto board and cut into 2-inch squares.

Store in refrigerator for up to one month.

Author's Note: Toasting sunflower and sesame seeds brings out their nutty flavors and enriches the sweetness of this confection. You'll need a candy thermometer for making this recipe.

Makes 16 squares