Seed & Nut Halva

Ingredients

• 1.5 cup pumpkin seeds (raw, unsalted)
• 1 cup pistachios (raw, unsalted, roughly chopped)
• 1/2 cup honey (room temperature)
• 3 tbsp brown sugar
• 1/4 cup raisins

Instructions

1. 1

   Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden (5–7 minutes). Transfer to a plate to cool slightly.

   7 min
2. 2

   In the same skillet, toast the chopped pistachios over medium heat, stirring constantly, until fragrant and deepened in color (3–4 minutes). Pour onto the plate with the pumpkin seeds and let cool for 5 minutes.

   4 min
3. 3

   Working in batches, pulse the cooled seeds and nuts with the brown sugar in a food processor until finely ground but still slightly textured—aim for a consistency between flour and wet sand. This should take 2–3 minutes per batch. Transfer to a bowl, add raisons and any other mix ins.

   3 min
4. 4

   Warm the honey gently in a small saucepan over low heat (about 1 minute) until it flows easily, then pour it into the ground nut mixture. Stir vigorously with a wooden spoon until the mixture comes together into a cohesive paste, about 2–3 minutes.

   3 min
5. 5

   Line a small loaf pan (or 8×4-inch dish) with parchment paper. Press the halva mixture firmly and evenly into the pan, using the back of a spoon to smooth the top and create a slight dome.

   2 min
6. 6

   Let the halva set at room temperature for 30 minutes, then refrigerate for at least 2 hours (or up to 24 hours) until firm enough to slice cleanly.

   120 min
7. 7

   Turn the halva out onto a cutting board and slice into 12 pieces with a warm, dry knife (wipe between cuts). Serve at room temperature or chilled.

   5 min

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