Helwa Tat-Tork

1. 1

   In a thick bottomed saucepan put the sugar and the water over a slow burner until the sugar dissolves. At this stage it can be stirred but not any more after it boils.

2. 2

   Let it boil until a sugar thermometer shows 140 deg Celsius.

3. 3

   Meanwhile in a heat proof container mix the tahini, almonds and vanilla.

4. 4

   As the sugar mixture reaches the required temperature (140) pour it onto the tahini mixture in a slow steady stream whilst mixing well.

5. 5

   As soon as the mass solidifies transfer it to an airtight container and store when cool.

6. 6

   PS. After storing some oil oozes out but it does not impair its goodness.

7. 7

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.