Creamy Vegan Tahini Halva / Halaweh Fudge

1) Line a small loaf pan with parchment paper, opposite from the length of the pan, so the parchment hangs over the sides (this will help you easily pull the halaweh out from the pan!). Spray entire pan with nonstick cooking spray. 

2) Pour tahini, salt, & 1/2 cup pistachios in a heat-proof bowl. Stir together. 

3) Place sugar, water & orange blossom water in a medium saucepan over med-high heat. Bring to a boil and stir constantly; you want the sugar to completely dissolve, until the water runs clear. Place thermometer in saucepan, keep on heat until thermometer reaches 240°F. 

4) Working quickly, remove syrup from heat and stream slowly into bowl with tahini, mixing tahini constantly as you stream. Continue to mix tahini mixture until it begins to thicken & pull away from the sides of the bowl. 

5) Pour tahini mixture into loaf pan. Top with remaining pistachios. Bang on the counter a few times to get all the air out. 

6) Store in the fridge for at least 2 hours or overnight. Slice into cubes! Rectangles! Eat the whole block! Go wild, my friends. 

Note: you can change up the mixings however you like - any nuts, seeds, spices, jams, honey, etc will work!!