Ingredients
Method
Prep all ingredients ahead of time (important!):
- Warm the tahini slightly if refrigerated. If opening a new jar at room temperature, the tahini should be adequately warm. Pour a cup of the tahini into a bowl, then mix in the orange blossom water and salt. Set aside. Also, line a loaf pan or small dish with parchment paper. You'll also want to toast your pistachio nuts if they aren't already roasted.
Make the syrup:
- In a heavy-bottom saucepan, combine the sugar, honey, and lemon juice. Cook over medium heat. Don't stir once the sugar dissolves (also important)! Let the syrup boil until it reaches 250°F (firm ball stage). Use a candy thermometer for accuracy and adjust your target temperature if you are at a high altitude (see notes).
Combining the two mixtures:
- Remove the sugar syrup from the heat and pour it into the tahini with one hand while stirring briskly with a wooden spoon or silicone whisk — about 10–15 seconds max. (Since there is a lot to coordinate, having a helper on hand is nice!) Stop mixing when the mixture begins to pull away from the sides of the bowl and begins to dull slightly.
Add-ins:
- Quickly fold in about ¾ of the pistachio nuts (reserve enough to sprinkle on top). Then pour half of your mixture into the pan. Let the mixture cool so that it's still workable but not hot, and sprinkle half of the chocolate chips on top. Then add the second half of the tahini mixture to the top, smooth the top over, and then sprinkle with more chocolate chips and the remaining pistachio nuts. The idea here is to create a chocolate chip-studded look instead of a marbled look (unless that's what you prefer)! Finally, let the chocolate chip halva cool and set fully in the refrigerator for at least 4-6 hours before serving. I like to slice and serve the halva when it is back to room temperature.
- Store in an airtight container at room temperature up to 1 week. To prevent your candy from weeping, you can store it in the refrigerator. It should keep for at least a couple of weeks in the fridge.
Nutrition
Notes
If you live in a high altitude, you will need to adjust the target boiling temperature. Deduct 2º F for every 1,000 feet above sea level that you live. For example, if you live at 4,500 ft above sea level, cook the syrup to between 241-242º F.