Step 1

Coat a loaf pan with a nonstick cooking spray and line with parchment paper with a little overhang for easier lifting. Set aside.

Step 2

In a heat-proof bowl, combine the tahini and vanilla. Set aside.

Step 3

In a small saucepan over low heat, bring the sugar, cardamom and water to a simmer. Cook until sugar is completely dissolved, stir using wooden spoon, about 5 minutes.

Step 4

Increase heat to medium and bring to a boil. Continue to cook until the mixture reaches 250°F on a candy thermometer.

Step 5

Remove from heat, and slowly pour syrup into the bowl of tahini, stirring vigorously with spatula or a wooden spoon to thoroughly incorporate. Add pistachios, and stir to combine. Halva will turn glossy and thick.

Step 6

Pour into the prepared loaf pan and smooth the top (See Note 2). Cover with plastic wrap and refrigerate until set (24 hours). Slice halva while cold, but serve at room temperature.