Halva

Place the sugar and water in a saucepan, bring to a boil and cook while stirring occasionally until a clear syrup forms. Keep warm.

Heat the butter and rapeseed oil in a pan. Gradually add the flour and roast over medium heat, stirring constantly, until the mixture turns light brown. This process takes about 20 minutes.

Slowly and carefully pour the previously cooked hot syrup into the toasted flour mixture. Meanwhile, turn off the heat source to avoid excessive foaming. Stir the mixture vigorously until it separates from the pan.

Add the coarsely chopped and finely ground walnuts as well as the ground almonds to the warm mixture. Mix carefully until a homogeneous mass forms.

Spread the finished mixture evenly into a frame lined with baking paper (approx. 2.5–3 cm high). Then place in the freezer and allow to chill completely.

Cut the cooled halva mixture into approximately 3×3 cm squares. Sprinkle evenly with finely ground walnuts. If desired, package in praline boxes or confectionery cups.

Note: The confectionery is consumed cold – serve directly from the refrigerator or frozen.