Ingredients
- - 1.5 cup of tahini (100% sesame paste without any additive)
- - 1 cup of sugar
- - 1/2 cup of water
- - Juice of 1/2 lemon
- - 1 oz of whole almonds, unblanched
- - 1 oz of pecans
- or
- - 4 tablespoons of chocolate chips
Preparation
- Grease a plastic container or mini silicone molds .
- Roast almonds and pecans. The roasting time is not the same for both, so roast separately. Pecans burn faster than almonds.
- Put Tahini in a water bath .
- Put the sugar, lemon juice and water in a saucepan and cook to 240 F. At this stage, the syrup is just starting to get a golden color, a bit like a start of caramel.
- Throughout the cooking of the syrup, stir regularly by tilting the pan. Absolutely do not use a spoon.
- Remove pan from heat .
- Pour the almonds and walnuts or chocolate in the tahini and mix well.
- Pour this mixture into the sugar syrup and stir with the spatula to mix everything.
- When the mixture begins to pull away from the sides of the pan, which happens very quickly, pour it into the container.
- Pack with the back of a spoon.
- Refrigerate for 48 hours before serving.
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