Best Halvah In The Northwest

• 14-oz. jar tahini (undrained)
• A cup or so of vegetable oil
• 4 cups Semolina
• 1 cup Honey
• 1/2 cup Sesame seeds
• Teaspoon Cardamom
• 1/2 cup Crushed almonds or pistachios

1. Drain the oil out of the Tahini into a measuring cup.
2. Add vegetable oil to equal 1.5 cups of combined oils.
3. Heat the oils in a large saucepan and add 4 cups of semolina flour to the warm oils.
4. Cook over a low heat and stir constantly while heating. Cook for about 20 minutes or until the mixture turns golden brown.
5. Add the drained tahini and remove from the heat.
6. Heat 1 cup honey in a small saucepan until it registers 233 degrees F on the laser or candy thermometer (it will liquefy)
7. Remove from the heat and add 1/2 tsp. cardamom to the honey, stirring well.
8. Pour the hot honey and 1/2 cup sesame seeds into the semolina mixture and stir the ingredients well.
9. Pour the warm mixture into a springform pan or mold.
10. Sprinkle with 1/4 cup of crushed almonds or pistachios and let cool.
11. Cover with plastic wrap and refrigerate for an hour or so.
12. Slice the halvah into pieces like a pie, keep it wrapped in plastic in the fridge otherwise.

tahini, vegetable oil, honey, sesame seeds, cardamom, almonds

Taken from www.epicurious.com/recipes/member/views/best-halvah-in-the-northwest-51783201 (may not work)