HALVA CANDY RECIPES

Steps:

• Line an 8- x 8-inch baking pan with parchment paper.
• Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
• While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy. 
• Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.

Steps:

• 1. Preheat oven to 350°F. Prepare an 8- x 8-inch baking pan with rice paper or parchment paper sprayed with cooking spray.  2. Spread nuts on baking sheet and toast for about 10 minutes at 350°F.  Set aside to cool. 3. Combine sugar, honey, and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan. Increase heat and boil until thermometer registers 280°F, about 3 to 5 minutes. 4. At the same time, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10 to 12 minutes. Remove the bowl from the mixer and add dried fruit and toasted nuts, or even chocolate chips, to meringue; mix nougat with a rubber spatula to distribute evenly. 5. Place nougat on the prepared pan, spreading in an even layer. Top with second sheet of rice paper or sprayed parchment. Use spatula to press the nougat into an even layer. Let nougat set at room temperature for at least 2 hours, but overnight is best. 6. Cut with a knife and store in an airtight container for 2 to 3 days. Nougat can also be kept in freezer for a month.